pescatariangluten-freenut-freesoy-free
Herring Sauce
From The Landmarks club cook book, 1903
Serves 1
Presented as published in 1903. 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
280Calories
23 gProtein
2 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories280 kcal
Protein23 g
Carbohydrates1.7 g
Fiber0 g
Sugars1.7 g
Total Fat18 g
Saturated Fat12 g
Monounsaturated Fat35 g
Polyunsaturated Fat6.3 g
Omega-30.3 g
Cholesterol575 mg
Sodium209 mg
Potassium272 mg
Calcium92 mg
Iron2.1 mg
Magnesium23 mg
Phosphorus319 mg
Zinc1.8 mg
Copper0 mg
Manganese0.1 mg
Vitamin D4.4 mcg
Vitamin C0.2 mg
Vitamin A231 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B125.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.9 mg
Folate69 mcg
Choline457 mg
Caffeine0 mg
Water172 g
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 56. The excerpt below is the record exactly as published.
HERRING SAUCE. Soak a herring in milk over night, take out bones, chop fine, with yolks of three hard-boiled eggs ; mix with three table- spoonfuls olive oil, same of vinegar
Cook this with the app: pantry check, scaling, and the assistant.