Roll-Mops
From Most for your money cookbook, 1938
The name for this herring pickle has an amusing derivation. 'Roll-mops' is only a shortened form of 'roll-'em-ups.'
Presented as published in 1938. 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
As published
This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 25. The excerpt below is the record exactly as published.
ROLL-MOPS Let salt herring sweeten in milk overnight. Cut off the heads, split them through the back, remove the bones. Chop some onions very fine with a pinch of cloves and a pinch of mustard. Place a spoonful of this mixture on the inner side of each half-herring and roll them around half a dill pickle, fastening them with a toothpick used as a skewer. Place them all in a dish and prepare a liquid of one part water to three of vinegar. Boil and pour over the roll-mops. Add a spoonful of oil
Cook this with the app: pantry check, scaling, and the assistant.