HERRINGS A LA SARDINES
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
An excellent breakfast dish.
Presented as published in 1880. 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
15Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories15 kcal
Protein0.5 g
Carbohydrates3.6 g
Fiber0.7 g
Sugars0.4 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2.6 mg
Potassium61 mg
Calcium18 mg
Iron1 mg
Magnesium5.2 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.1 mg
Vitamin A6.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate32 mcg
Choline0.8 mg
Caffeine0 mg
Water20 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 110. The excerpt below is the record exactly as published.
HERRINGS A LA SARDINES.— Her- rings can now be obtained, preserved in oil, in tins, like sardines, and those who are fond of fish preserved in oil would do well to make a trial of these herrings. Herrings preserved in oil can be eaten as they are, and form a very excellent breakfast-dish. A little lemon-juice and cayenne pepper added to them will be found a great improvement. The her- rings can also be quickly served hot as a curry when preserved in oil. To do this, open the tin and pour out all the oil into a frying-pan, then take a dessert-spoon- ful or less of Crosse and Blackwell’s curry-powder, mix it with a little water, and add it to the oil in the frying-pan. Next take a small quantity of cornflour or arrowroot and mix this also with a little water and some oil. Add gradually, spoonful by spoonful, some of the mix- ture of cornflour and water. When the mixture gets sufficiently thick the curry sauce is made, and the herrings can be warmed up in this curry sauce, and when they are hot through they can be served. If possible, warm up also in the sauce four or five bay-leaves
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