pescatariannut-freesoy-free
Herrings, Dutch, Fried
From Cassell's dictionary of cookery, 1892
Serves 3
Time: 7-8 minutes to fry. Sufficient for three persons.
Presented as published in 1892. 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
433Calories
18 gProtein
71 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories433 kcal
Protein18 g
Carbohydrates71 g
Fiber2.7 g
Sugars6.6 g
Total Fat8.3 g
Saturated Fat2.8 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol82 mg
Sodium337 mg
Potassium539 mg
Calcium199 mg
Iron5 mg
Magnesium55 mg
Phosphorus287 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1.8 mcg
Vitamin C10 mg
Vitamin A57 mcg
Vitamin E0.4 mg
Vitamin K3.4 mcg
Vitamin B60.3 mg
Vitamin B123 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.4 mg
Folate122 mcg
Choline86 mg
Caffeine0 mg
Water142 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 716. The excerpt below is the record exactly as published.
Herrings, Dutch, Pried.— Wash the herrings, and soak them in milk for a couple of 21 hours. Drain and dry them ; cut off the fins, dip them in flom-, egg and bread-crumb them, and fry them in hot fat. Send potatoes in any form to table with them
Cook this with the app: pantry check, scaling, and the assistant.