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Rolled Fresh Herrings
From The encyclopaedia of practical cookery, 1892
Serves 1
Serve very hot.
Presented as published in 1892. 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
107Calories
7 gProtein
16 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories107 kcal
Protein7.1 g
Carbohydrates16 g
Fiber6.3 g
Sugars0.2 g
Total Fat3.1 g
Saturated Fat0.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol15 mg
Sodium9728 mg
Potassium417 mg
Calcium133 mg
Iron2.8 mg
Magnesium51 mg
Phosphorus100 mg
Zinc0.6 mg
Copper0.4 mg
Manganese3.2 mg
Vitamin D1.1 mcg
Vitamin C0.2 mg
Vitamin A14 mcg
Vitamin E0.5 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B123.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate6.8 mcg
Choline19 mg
Caffeine0 mg
Water45 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 104. The excerpt below is the record exactly as published.
Rolled Fresh Herrings. — (1) Select whatever quantity is required of Fresh Herrings, clean them, and cut off their heads ; split them, and take out the roes and bones, sprinkle pepper, salt, and a little chopped parsley over the fish, lay the roes on top, roll them up tightly, leaving the fins and tails outwards, and bind round with pieces of tape. Put the Herrings in a saucepan, cover them with boiling water, season with pepper, salt, and a little vinegar, and simmer gently for ten or twelve minutes
Cook this with the app: pantry check, scaling, and the assistant.