Herrings Stewed in Vinegar

Name: Herrings Stewed in Vinegar
Ingredients: two salt herrings; half full of vinegar; three or four cloves; a dozen peppercorns; a little parsley; chopped onion; a little chopped lemon peel (optional)

From Instruction in cookery (Methuen's text-books, Thompson), 1908

A little chopped lemon peel may be added if liked.

Presented as published in 1908. 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

203Calories

5 gProtein

43 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories203 kcal

Protein4.5 g

Carbohydrates43 g

Fiber19 g

Sugars11 g

Total Fat2.6 g

Saturated Fat0.8 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.7 g

Omega-30.1 g

Cholesterol0 mg

Sodium59 mg

Potassium601 mg

Calcium299 mg

Iron3.4 mg

Magnesium79 mg

Phosphorus88 mg

Zinc0.9 mg

Copper0.3 mg

Manganese10 mg

Vitamin D0 mcg

Vitamin C140 mg

Vitamin A5.5 mcg

Vitamin E1.7 mg

Vitamin K30 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.9 mg

Folate46 mcg

Choline24 mg

Caffeine0 mg

Water444 g

As published

This recipe was extracted from Instruction in cookery (Methuen's text-books, Thompson) (1908) by A. P. Thompson, page 32. The excerpt below is the record exactly as published.

two salt herrings contain as much proteid as need enter into the daily dietary of an ordinary working man. Herrings stewed in Vinegar — Remove the heads and tails from the herrings, split them, and roll them 7i 7 2 INSTRUCTION IN COOKERY up with a little parsley and chopped onion inside. Place in a pie dish half full of vinegar, add three or four cloves and a dozen peppercorns

Cook this with the app: pantry check, scaling, and the assistant.