pescatariangluten-freedairy-freenut-freesoy-free
Salt Herring Salad
From Soyer's standard cookery, 1912
Serves 1
Can be served hot or cold.
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
123Calories
11 gProtein
2 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories123 kcal
Protein11 g
Carbohydrates2 g
Fiber0.3 g
Sugars1.2 g
Total Fat7.6 g
Saturated Fat2.2 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.2 g
Cholesterol202 mg
Sodium85 mg
Potassium167 mg
Calcium43 mg
Iron0.9 mg
Magnesium15 mg
Phosphorus149 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C1.3 mg
Vitamin A82 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B124 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.9 mg
Folate27 mcg
Choline164 mg
Caffeine0 mg
Water69 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 279. The excerpt below is the record exactly as published.
Salt Herring Salad. Put a salted herring to soak in water over night, and the next morning wash well, skin it and remove the bones. Mince STANDARD COOKERY. 413 the flesh with a raw onion and a hard-boiled egg, adding pep- per to taste and sufficient oil to moisten
Cook this with the app: pantry check, scaling, and the assistant.