Herring Sticks

Name: Herring Sticks
Ingredients: a dozen fillets of smoked herring; with lemon juice; and cayenne; into thin batter; garnish with parsley

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

22Calories

0 gProtein

7 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories22 kcal

Protein0.4 g

Carbohydrates6.9 g

Fiber0.3 g

Sugars2.5 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium1 mg

Potassium103 mg

Calcium6 mg

Iron0.1 mg

Magnesium6 mg

Phosphorus8 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C39 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate20 mcg

Choline5.1 mg

Caffeine0 mg

Water92 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 6. The excerpt below is the record exactly as published.

HERRING STICKS Sprinkle a dozen fillets of smoked herring with lemon juice and cayenne ; dip each into thin batter (No. 446) and fry until crisp in oil- Drain and garnish with parsley

Cook this with the app: pantry check, scaling, and the assistant.