Herrings, Boiled
From A handbook of fish cookery, 1897
Presented as published in 1897. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6999 mg
Potassium1.4 mg
Calcium4.3 mg
Iron0.1 mg
Magnesium0.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water0 g
As published
This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 13. The excerpt below is the record exactly as published.
Herrings, Boiled. — Few fish are more delicious than fresh herrings boiled. Wash, scale, and empty them very pai- ticularly. Souse them with vinegar, thei drop into boiHng salted water, simmer for about ten minutes, and lift them out the moment they are done. Drain them, arrange nicely on a clean napkin, garnish with parsley
Cook this with the app: pantry check, scaling, and the assistant.