Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Soaked Herring Spread
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Serves as an appetizer.
A modern interpretation · AI-generated from the original record
Ingredients
- 1 Milchner herring
- 1 hard-boiled egg
- enough butter
- few drops of onion juice
- paprika to taste
- buttered bread
- colored butter
Method
Soak herring overnight, skin and bone it, then chop finely with a hard-boiled egg.
Mix with enough butter to make a smooth paste, season with onion juice and paprika.
Chill before serving on buttered bread, garnished with chopped eggs or colored butter.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 2. The excerpt below is the record exactly as published.
few drops of onion juice; cover with two thin crisp pieces of bacon and a little mayonnaise; then add thin slice of tomato and cover with a mound of mayonnaise and put in cold place until served. Mrs. H. L. Mather, Appetizer. Soak 1 Milchner herring overnight. In the morning skin and bone it and put it through the finest blade of the meat chopper, with 1 hard-boiled egg. Add enough butter to make a smooth paste. Season with a few drops of onion juice and paprika to taste. Chill before serving. Cut buttered bread with fancy cookie cutter, spread paste well over the bread, and garnish with finely-chopped hard-boiled eggs or colored butter
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