Kipper Savoury

Name: Kipper Savoury
Ingredients: 2 cooked kippers; 2 hardboiled eggs; Cayenne; Capers; cucumber or tomato for decoration; 1 teaspoonful salad oil

From Dainty dinners and dishes for Jewish families, 1907

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

183Calories

13 gProtein

1 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories183 kcal

Protein13 g

Carbohydrates0.7 g

Fiber0 g

Sugars0.4 g

Total Fat14 g

Saturated Fat3.5 g

Monounsaturated Fat7.1 g

Polyunsaturated Fat2.5 g

Omega-30 g

Cholesterol372 mg

Sodium142 mg

Potassium138 mg

Calcium56 mg

Iron1.8 mg

Magnesium12 mg

Phosphorus198 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E2.6 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate47 mcg

Choline294 mg

Caffeine0 mg

Water76 g

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 71. The excerpt below is the record exactly as published.

2 cooked kippers. 2 hardboiled eggs. KIPPER SAVOURY. C routes d'harengs fumes. Cayenne. Capers, cucumber or tomato for decoration. 1 teaspoonful salad oil

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