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To Boil Herrings Plain
From Virginia Cookery-book, 1884
Serves 1
Serve with a quantity of boiled fennel in a sauce-boat.
Presented as published in 1884. 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
237Calories
27 gProtein
0 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories237 kcal
Protein27 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat14 g
Saturated Fat3.1 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat3.2 g
Cholesterol90 mg
Sodium135 mg
Potassium491 mg
Calcium86 mg
Iron1.7 mg
Magnesium48 mg
Phosphorus354 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.3 mcg
Vitamin C1.1 mg
Vitamin A42 mcg
Vitamin E1.6 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B1221 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.8 mg
Folate15 mcg
Choline98 mg
Caffeine0 mg
Water108 g
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 35. The excerpt below is the record exactly as published.
To Boil Herrings Plain. Set a pan of clear cold water on the dresser, clean half a dozen herrings, throw them into the cold water, stir them about, and change the water once, pouring it off and VIRGINIA COOKERT-BOOK. 65 pumping on some fresh. Set on a stewpan and put in a sufficient quantity of water ; boil the herrings, and while they are doing melt some butter, put into it some boiled fennel, chopped fine, and when the herrings are done pour it over them in a dish ; garnish them with boiled fennel
Cook this with the app: pantry check, scaling, and the assistant.