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Lucas Herrings
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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
159Calories
13 gProtein
2 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories159 kcal
Protein13 g
Carbohydrates1.6 g
Fiber0.7 g
Sugars0.6 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol372 mg
Sodium322 mg
Potassium167 mg
Calcium69 mg
Iron2.1 mg
Magnesium20 mg
Phosphorus217 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0.9 mg
Vitamin A163 mcg
Vitamin E1.1 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate49 mcg
Choline294 mg
Caffeine0 mg
Water119 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 227. The excerpt below is the record exactly as published.
Lucas Herrings. Raise the fillets from fine salted herrings, soak in cold water, and then in milk for an hour. Prepare a sauce as follows: Beat up the yolks of two eggs in a bowl with salt and pepper and one tablespoonful of mus- tard; add five tablespoonfuls of oil and two of vinegar, pro- ceeding as in the case of mayonnaise, and complete with shal- lots and one dessertspoonful of chopped chervil
Cook this with the app: pantry check, scaling, and the assistant.