Soused Herrings or Mackerel
From Reasonable recipes, 1940
Presented as published in 1940. 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
53Calories
1 gProtein
13 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories53 kcal
Protein1.3 g
Carbohydrates13 g
Fiber6.2 g
Sugars0.4 g
Total Fat2.1 g
Saturated Fat0.7 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol0 mg
Sodium42 mg
Potassium209 mg
Calcium117 mg
Iron2.4 mg
Magnesium46 mg
Phosphorus22 mg
Zinc0.4 mg
Copper0.1 mg
Manganese9.6 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A3.8 mcg
Vitamin E1.4 mg
Vitamin K28 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate5.3 mcg
Choline6.1 mg
Caffeine0 mg
Water2 g
As published
This recipe was extracted from Reasonable recipes (1940) by Sifta Sam, Mann & Co. Ltd Palmer, page 6. The excerpt below is the record exactly as published.
SOUSED HERRINGS OR MACKEREL Behead four fish. Split open and remove backbones. Sprinkle with salt and shredded shallot. Roll up each fish from head to tail with skin side out. Pin tail down with a match stick. Place in a greased fireproof dish. Add ten pepper- corns, 3 cloves, 1 bay leaf and a little shredded shallot. Half cover with 1/31rd water and 2/3rds vinegar
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