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Kippered Herring
From Cookery for every household, 1914
Serves 2
Kippered mackerel may be cooked similarly, allowing longer time.
Presented as published in 1914. 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
27Calories
3 gProtein
0 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories27 kcal
Protein3.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.4 g
Cholesterol10 mg
Sodium115 mg
Potassium56 mg
Calcium11 mg
Iron0.2 mg
Magnesium5.8 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0.1 mg
Vitamin A5 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B122.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate1.8 mcg
Choline12 mg
Caffeine0 mg
Water7.5 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 621. The excerpt below is the record exactly as published.
Kippered Herring The best way to cook these is by broiling or grill- ing. Dip the kippers for a minute in hot water, or if they are very much smoked and salted, they 388 COOKERY FOR EVERY HOUSEHOLD may be allowed to lie for \ hour in the water. Then dry the fish well and rub them over with a little melted butter or good dripping. Cook them quickly on a hanging grill in front of a good fire, or under the grill of a gas stove. They will require from 7 to 10 minutes, according to size. A little cold butter may be spread on the top of the kippers when serving. Or, the kippers
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