pescatariangluten-freenut-freeegg-freesoy-free
Salad of Herrings
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for five or six persons.
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
398Calories
18 gProtein
78 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories398 kcal
Protein18 g
Carbohydrates78 g
Fiber15 g
Sugars0.7 g
Total Fat3 g
Saturated Fat0.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol16 mg
Sodium1151 mg
Potassium1936 mg
Calcium228 mg
Iron28 mg
Magnesium145 mg
Phosphorus312 mg
Zinc2.3 mg
Copper4 mg
Manganese6 mg
Vitamin D1.1 mcg
Vitamin C24 mg
Vitamin A9.4 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B61.2 mg
Vitamin B123.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.3 mg
Folate49 mcg
Choline18 mg
Caffeine0 mg
Water381 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1648. The excerpt below is the record exactly as published.
Salad of Herrings. — Soak a couple of herrings in milk for an hour to take out the salt. Bone them, and tear the flesh into flakes. Mix with them half a dozen cold boiled potatoes cut in slices as for potato salad, and add a salt-spoonful of finely-minced onion. Mix the ingredients thoroughly, and work lightly into them a simple salad dressing of oil, vinegar, salt, and pepper. This salad should be a little moist, therefore add a spoonful or two of milk
Cook this with the app: pantry check, scaling, and the assistant.