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Salted Herrings
From Cassell's dictionary of cookery, 1892
Serves 2
Time: about half an hour. Sufficient for four or five 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
390Calories
17 gProtein
77 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories390 kcal
Protein17 g
Carbohydrates77 g
Fiber15 g
Sugars0 g
Total Fat2.7 g
Saturated Fat0.6 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.7 g
Cholesterol15 mg
Sodium1147 mg
Potassium1911 mg
Calcium217 mg
Iron28 mg
Magnesium143 mg
Phosphorus302 mg
Zinc2.2 mg
Copper4 mg
Manganese6 mg
Vitamin D1.1 mcg
Vitamin C24 mg
Vitamin A7 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B123.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.3 mg
Folate47 mcg
Choline16 mg
Caffeine0 mg
Water380 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 720. The excerpt below is the record exactly as published.
two or three salted herrings, which have been washed and di-ied, and put them into a quart stone jar, nearly fiUed with sliced raw potatoes. Pour a little water
Cook this with the app: pantry check, scaling, and the assistant.