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Hors d'Oeuvres of Herrings
From Kirmess cook book, 1907
Serves 2
Presented as published in 1907. 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
52Calories
3 gProtein
7 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories52 kcal
Protein3.1 g
Carbohydrates7.2 g
Fiber1.3 g
Sugars3.2 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Cholesterol7.5 mg
Sodium14 mg
Potassium152 mg
Calcium27 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus52 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C5.8 mg
Vitamin A4.3 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B121.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate16 mcg
Choline13 mg
Caffeine0 mg
Water83 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 14. The excerpt below is the record exactly as published.
OBS D'oEUVEBES OF HERRINGS. Mrs. C. A. Oovld's French Chef. Clean salt herring free of skin and bones, cut into fil- lets according to size wished. Take long, covered dish, put onion at bottom, add the herring. Add bay leaf, thyme, cloves, then repeat and have onion on top. Cover with salad oil, add one tablespoon of vinegar
Cook this with the app: pantry check, scaling, and the assistant.