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Herrings, Pickled
From The household gas cookery book, 1900
Serves 4
Presented as published in 1900. 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
59Calories
7 gProtein
0 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories59 kcal
Protein6.8 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat3.4 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.8 g
Cholesterol23 mg
Sodium28357 mg
Potassium128 mg
Calcium39 mg
Iron0.7 mg
Magnesium13 mg
Phosphorus89 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.6 mcg
Vitamin C0.3 mg
Vitamin A11 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B125.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate3.8 mcg
Choline24 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 28. The excerpt below is the record exactly as published.
Herrings, Pickled. — Scale and clean half a dozen fresh herrings without washing tiiem. Cut off their heads and tails, leaving the melts and roes in their places. Put the fish into an earthen jar, strew salt
Cook this with the app: pantry check, scaling, and the assistant.