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Scalloped Herring

Name: Scalloped Herring
Yield: 5 servings
Ingredients: 5 salt herrings; 1 doz. of cold potatoes; 3 cups of milk; 3 beaten eggs; ^2 cup of fine bread crumbs; 1 teaspoon drawn butter

From The Cook County cook book, 1912

Serves 5

Recipe by Mrs. E. D. Kelley, Chicago, IL.

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

547Calories

24 gProtein

91 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories547 kcal

Protein24 g

Carbohydrates91 g

Fiber13 g

Sugars8.3 g

Total Fat10 g

Saturated Fat4.4 g

Monounsaturated Fat3 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol50 mg

Sodium1350 mg

Potassium1829 mg

Calcium406 mg

Iron24 mg

Magnesium145 mg

Phosphorus454 mg

Zinc2.9 mg

Copper3.3 mg

Manganese5.1 mg

Vitamin D2.6 mcg

Vitamin C19 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K5.9 mcg

Vitamin B61.1 mg

Vitamin B124.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.6 mg

Niacin (B3)7.5 mg

Folate84 mcg

Choline69 mg

Caffeine0 mg

Water438 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 160. The excerpt below is the record exactly as published.

SCALLOPED HERRING.— Soak 5 salt herrings over night. Divide; remove all skin and bones; cut into inch squares. Slice 1 doz. of cold potatoes, have a layer of potatoes and fish, adding bit of butter and good sprinkling of pepper to each layer of fish, end with potatoes.. Cover with a sauce made of 3 cups of milk and 3 beaten eggs. Lastly, add ^2 cup of fine bread crumbs, mixed with 1 teaspoon drawn butter

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