Soused Herrings (Fresh or Salted)

Name: Soused Herrings (Fresh or Salted)
Ingredients: 1 tablespoonful of vinegar for each herring; an equal quantity of water; a few peppercorns; a little salt; a few allspice; a few slices of onion; a little oil

From The victory cookery book, 1918

If using Government pickled herrings soak as described in another recipe and do not add salt.

Presented as published in 1918. 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

3Calories

0 gProtein

0 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories2.7 kcal

Protein0 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium0.7 mg

Potassium0.4 mg

Calcium1.3 mg

Iron0 mg

Magnesium0.3 mg

Phosphorus0.6 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water29 g

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 18. The excerpt below is the record exactly as published.

Soused Herrings (Fresh or Salted) Materials.—Fresh herrings, 1 tablespoonful of vinegar for each herring, an equal quantity — of water, a few peppercorns, a little salt and allspice, a few slices of onion, a little oil

Cook this with the app: pantry check, scaling, and the assistant.