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Salad of Filleted Salted Herrings
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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
381Calories
1 gProtein
0 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories381 kcal
Protein0.5 g
Carbohydrates0.3 g
Fiber0 g
Sugars0.3 g
Total Fat41 g
Saturated Fat6.5 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat25 g
Omega-32.9 g
Cholesterol23 mg
Sodium351 mg
Potassium12 mg
Calcium6.2 mg
Iron0.1 mg
Magnesium0.9 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A8.8 mcg
Vitamin E1.8 mg
Vitamin K90 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.8 mcg
Choline19 mg
Caffeine0 mg
Water40 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 227. The excerpt below is the record exactly as published.
Salad of Filleted Salted Herrings. Remove the fillets whole; take off the skins; set to soak and then trim. Dish, and cover them with the following sauce: — Add the puree of eight soft roes, moistened with two table- spoonfuls of vinegar, to four tablespoonfuls of mayonnaise. Season with onion, parsley, chervil, chives, and tarragon, all finely chopped; flavor with cayenne
Cook this with the app: pantry check, scaling, and the assistant.