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Salt Herring a la Mayonnaise
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
20Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories20 kcal
Protein2.3 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Cholesterol7.5 mg
Sodium11 mg
Potassium41 mg
Calcium7.1 mg
Iron0.1 mg
Magnesium4 mg
Phosphorus30 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0.1 mg
Vitamin A3.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B121.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate1.3 mcg
Choline8.1 mg
Caffeine0 mg
Water9 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 150. The excerpt below is the record exactly as published.
bay leaves, whole peppers, and some sliced raw onions, for about two hours. When ready to serve, cut in small strips across the herring. Serve in a dish — with part of the vinegar on — with some baked potatoes. Salt Herring ( Hareng sale) a la Mayonnaise Take a salt herring; wash, scale, and clean; bone and skin; put in a bowl with some vinegar, whole peppers, and bay leaves; let stand from four to eight hours; when done, press the fillets out very thin, and roll; arrange on thick slices of boiled potatoes. Garnish with hard-boiled eggs
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