Soused Mackerel or Herring
From Berridge House recipe book, 1910
Herring is done in the same way.
Presented as published in 1910. 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
45Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories45 kcal
Protein0 g
Carbohydrates0.5 g
Fiber0.1 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.9 mg
Potassium7.4 mg
Calcium19 mg
Iron0.3 mg
Magnesium3 mg
Phosphorus10 mg
Zinc0 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A1.5 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
Folate0.9 mcg
Choline0 mg
Caffeine0 mg
Water227 g
As published
This recipe was extracted from Berridge House recipe book (1910), page 5. The excerpt below is the record exactly as published.
Soused Mackerel or Herring Clean the mackerel. Cut off the tail and fins. Remove the eyes. Wash in salt and water. Place in a pie-dish. Cover with vinegar and water (in equal quantities). Add one bay leaf, one blade mace, and a few peppercorns.
Cook this with the app: pantry check, scaling, and the assistant.