Piquant Herring

Name: Piquant Herring
Ingredients: 15 fresh herrings; I gill best vinegar; A little pepper; Some sliced onion; I tablespoonful salt; I teaspoonful sugar; A very little Meat Extract; Mustard seed (Senfkorner); Tarragon vinegar to taste

From German cookery for the English kitchen, 1906

Ready for use in 3 days.

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

16Calories

0 gProtein

4 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories16 kcal

Protein0 g

Carbohydrates4.2 g

Fiber0 g

Sugars4.2 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium7000 mg

Potassium1.5 mg

Calcium4.4 mg

Iron0.1 mg

Magnesium0.2 mg

Phosphorus0 mg

Zinc0 mg

Copper0 mg

Manganese0 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 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.

Piquant Herring.) 15 fresh herrings. I gill best vinegar. A little pepper. Some sliced onion. I tablespoonful salt I teaspoonful sugar. A very little Meat Extract. Mustard seed (Senfkorner). Tarragon vinegar to taste

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