Marinaded Fresh Herrings
From German cookery for the English kitchen, 1906
Presented as published in 1906. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium21999 mg
Potassium4.5 mg
Calcium14 mg
Iron0.2 mg
Magnesium0.6 mg
Phosphorus0 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water0.1 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 27. The excerpt below is the record exactly as published.
Marinaded Fresh Herrings.) Scale and clean the herrings, cutting ofiF the heads* Wash them well and lay them in salt for 2 hours, reckoning^ 2 oz. salt to every 15 herrings. Then dry them, roll them in flour, and fnr in browned butter* Place in a stone jar with a rcw peppercorns and pour over them boiled vinegar
Cook this with the app: pantry check, scaling, and the assistant.