pescatariandairy-freenut-freesoy-free
Herring Sauce
From Twentieth century home cook book, 1905
Serves 1
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
368Calories
13 gProtein
48 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories368 kcal
Protein13 g
Carbohydrates48 g
Fiber3.4 g
Sugars32 g
Total Fat12 g
Saturated Fat3.9 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat2.1 g
Cholesterol382 mg
Sodium633 mg
Potassium359 mg
Calcium106 mg
Iron2.4 mg
Magnesium35 mg
Phosphorus247 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2.9 mcg
Vitamin C12 mg
Vitamin A138 mcg
Vitamin E1.4 mg
Vitamin K7 mcg
Vitamin B60.4 mg
Vitamin B124.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.7 mg
Folate99 mcg
Choline306 mg
Caffeine0 mg
Water241 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 85. The excerpt below is the record exactly as published.
HERRING SAUCE. Chop a few herring fine, add to it some soup stock, a spoonful of flour browned in hot fat, also an onion chopped very fine. (The herring should be washed in cold water before adding to the stock.) Place on the fire to boil a few minutes, then add a little vinegar and sugar; strain the sauce through a fine sieve and add a few capers and one wineglass of white wine. When it comes to a boil, thicken with the yolk of two eggs
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