Soused Herrings
From One-room cookery, 1950
Presented as published in 1950. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories1.6 kcal
Protein0 g
Carbohydrates0.4 g
Fiber0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium2.6 mg
Calcium4.2 mg
Iron0.2 mg
Magnesium0.6 mg
Phosphorus0.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A1.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.9 mcg
Water0 g
As published
This recipe was extracted from One-room cookery (1950) by Gas Council (Great Britain), page 3. The excerpt below is the record exactly as published.
SOUSED HERRINGS Utensils required : fireproof dish. Herrings ; vinegar and water in equal quantities ; black pepper and salt ; bay leaves
Cook this with the app: pantry check, scaling, and the assistant.