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Herring, To Broil
From Cookery for every household, 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
226Calories
12 gProtein
36 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories226 kcal
Protein12 g
Carbohydrates36 g
Fiber6.3 g
Sugars0.3 g
Total Fat5.9 g
Saturated Fat1.9 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol186 mg
Sodium9777 mg
Potassium438 mg
Calcium150 mg
Iron4.8 mg
Magnesium56 mg
Phosphorus166 mg
Zinc1.1 mg
Copper0.4 mg
Manganese3.4 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A87 mcg
Vitamin E0.8 mg
Vitamin K41 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2 mg
Folate68 mcg
Choline150 mg
Caffeine0 mg
Water44 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 146. The excerpt below is the record exactly as published.
Herring, To Broil, 2 | Pepper and salt. I Egg and bread-crumbs. Prepare the fish in the same way as for Fried Herring (see below). Coat them lightly with flour, seasoning with pepper and salt. Then egg and bread-crumb the herring, and cook and serve according to preceding recipe. 218. Herring, To Fry, 1 (Harengs Frits) Oatmeal. Dripping or clarified fat. Fresh herring. Pepper, salt. Lemon juice. Wash and scrape the herring, cutting off the fins, tail, and head. Split them open and remove the back bone and as many of the small bones as possible. Then score the skin across two or three times to prevent it shrinking up the fish in the cooking. Season the fish with pepper, salt, and a little lemon juice, and, if time permits, let them lie one hour. Shortly before serving put some oatmeal on to a plate, and dip each fish into this, coating them well on both sides. Melt about 2 oz. dripping or clarified fat in a large frying pan. When it is smoking hot put in as many fish as the pan will hold, with the open side downwards. Brown on the one side, then turn with a fish slice and brown on the other. When ready, lift out and drain on kitchen paper. Keep these fish hot while frying the others. Add more fat to the pan when necessary, and see that it is always quite hot before the fish is put into it. Serve the herring on a hot dish, with a dish paper under them, and garnish with some nice sprigs of fresh parsley. Notes. — If the herring are very small they may be fried in deep fat (see p. 248). If there are roes, cook them with the herring, and use them as a garnish. Time, 7 to 10 minutes to fry. 219. Herring, To Fry, 2 (Harengs Frits) Herring. A little flour
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