Salt Herring Fried
From European and American cuisine, 1914
Serves 3
Can also dip in batter before frying.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 111. The excerpt below is the record exactly as published.
alt Herring^ Fried. — Remove the skins and bones of several well-soaked herrings, cut off heads and tails, and cut each one into two pieces. Dry and dredge with fiour, dip into beaten egg, then into fine bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.