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Herring, To Fry
From Cookery for every household, 1914
Serves 1
If the herring are very small, they may be fried in deep fat.
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
397Calories
8 gProtein
26 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories397 kcal
Protein8.1 g
Carbohydrates26 g
Fiber7.1 g
Sugars2.7 g
Total Fat32 g
Saturated Fat9.3 g
Monounsaturated Fat13 g
Polyunsaturated Fat7.5 g
Omega-30.1 g
Cholesterol44 mg
Sodium9730 mg
Potassium537 mg
Calcium139 mg
Iron3.1 mg
Magnesium64 mg
Phosphorus126 mg
Zinc0.9 mg
Copper0.4 mg
Manganese3.4 mg
Vitamin D2.4 mcg
Vitamin C39 mg
Vitamin A14 mcg
Vitamin E1.5 mg
Vitamin K41 mcg
Vitamin B60.2 mg
Vitamin B123.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate28 mcg
Choline61 mg
Caffeine0 mg
Water134 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 Fry, 1 (Harengs Frits) Oatmeal. Dripping or clarified fat. Fresh herring. Pepper, salt. Lemon juice
Cook this with the app: pantry check, scaling, and the assistant.