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Salted Herring
From The new practical housekeeping, 1890
Serves 11
Best used in February, March, and April.
Presented as published in 1890. 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
668Calories
72 gProtein
10 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories668 kcal
Protein72 g
Carbohydrates10 g
Fiber0 g
Sugars10 g
Total Fat36 g
Saturated Fat8.1 g
Monounsaturated Fat15 g
Polyunsaturated Fat8.5 g
Cholesterol239 mg
Sodium1243 mg
Potassium1314 mg
Calcium236 mg
Iron4.5 mg
Magnesium128 mg
Phosphorus939 mg
Zinc3.9 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D17 mcg
Vitamin C2.8 mg
Vitamin A111 mcg
Vitamin E4.3 mg
Vitamin K0.4 mcg
Vitamin B61.2 mg
Vitamin B1254 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)13 mg
Folate40 mcg
Choline259 mg
Caffeine0 mg
Water287 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 194. The excerpt below is the record exactly as published.
Salted Herring: Mix half peck each fine and rock salt ; take one hundred and seventy- five herring, put them loosely in layers with salt between, and after four days, drain well and repack in close layers on their backs, cover- ing each layer with a mixture of half peck each fine and rock salt, quarter pound brown sugar, three quarters ounce saltpetre
Cook this with the app: pantry check, scaling, and the assistant.