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Matjes Herring, Krasnapolsky
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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
237Calories
27 gProtein
0 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories237 kcal
Protein27 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat14 g
Saturated Fat3.1 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat3.2 g
Cholesterol90 mg
Sodium137 mg
Potassium491 mg
Calcium87 mg
Iron1.7 mg
Magnesium49 mg
Phosphorus354 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.3 mcg
Vitamin C1.1 mg
Vitamin A42 mcg
Vitamin E1.6 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B1221 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.8 mg
Folate15 mcg
Choline98 mg
Caffeine0 mg
Water158 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 166. The excerpt below is the record exactly as published.
Matjes herring, Krasnapolsky Boiled eggs Consomme in cups Dry toast Cheese straws Ceylon tea Broiled squab on toast Asparagus, Hollandaise Roquefort cheese with crackers Mixed fruit Coffee DINNER Rice soup, a 1'Allemande Salted almonds Sand dabs, meuniere Saddle of lamb, jardiniere Romaine salad Pear cobbler Assorted cakes Coffee Matjes herring, Krasnapolsky. Get six Matjes herring from the grocer, and soak in cold water for two hours. Then remove the skins, and place the herrings on lettuce leaves on a platter. Garnish with small plain boiled potatoes
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