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Herring Sauce
From European and American cuisine, 1914
Serves 1
Presented as published in 1914. 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
471Calories
34 gProtein
22 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories471 kcal
Protein34 g
Carbohydrates22 g
Fiber2.1 g
Sugars19 g
Total Fat26 g
Saturated Fat11 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol609 mg
Sodium2873 mg
Potassium853 mg
Calcium503 mg
Iron3.5 mg
Magnesium76 mg
Phosphorus679 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D6.9 mcg
Vitamin C12 mg
Vitamin A343 mcg
Vitamin E2 mg
Vitamin K1.1 mcg
Vitamin B60.5 mg
Vitamin B126.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)1.4 mg
Folate99 mcg
Choline514 mg
Caffeine0 mg
Water478 g
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 73. The excerpt below is the record exactly as published.
Herring Sauce. — Soak 1 herring in milk for 12 hours ; then remove it ; wash and free it from skin and bones ; chop the herring meat as fine as possible. Put the yolk of 3 hard-boiled eggs in a bowl, rub them fine ; add slowly 3 tablespoonfuls of oil, then 3 to 4 tablespoonfuls vinegar, 1 even teaspoonful salt, 1 even teaspoonful white pepper, 3 tablespoonfuls grated horseradish
Cook this with the app: pantry check, scaling, and the assistant.