pescatariannut-freesoy-free
Scalloped Herring
From The national course in home economics, 1917
Serves 5
Serve hot.
Presented as published in 1917. 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
451Calories
23 gProtein
69 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories451 kcal
Protein23 g
Carbohydrates69 g
Fiber12 g
Sugars7.1 g
Total Fat10 g
Saturated Fat4.3 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol144 mg
Sodium1021 mg
Potassium1808 mg
Calcium373 mg
Iron23 mg
Magnesium137 mg
Phosphorus460 mg
Zinc2.8 mg
Copper3.2 mg
Manganese4.8 mg
Vitamin D3.1 mcg
Vitamin C19 mg
Vitamin A102 mcg
Vitamin E0.7 mg
Vitamin K0.1 mcg
Vitamin B61.1 mg
Vitamin B124.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.4 mg
Folate53 mcg
Choline130 mg
Caffeine0 mg
Water450 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 64. The excerpt below is the record exactly as published.
SCALLOPED HERRING. S®ak five salt herrings over night. Divide; remove all skin and bones; cut into inch squares. Have ready a dozen of good-sized cold potatoes, alternate layers of sliced potatoes and fish, adding bit of butter and good sprinkling of pepper to each layer of fish, beginning and ending with potatoes. Cover with a sauce made of three cupfuls of milk and three beaten eggs. Lastly adding one-half of a cupful of fine bread- crumbs
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