Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Hors d'Oeuvres of Herrings
From Kirmess cook book, 1907
Serves 2
A modern interpretation · AI-generated from the original record
Ingredients
- salt herring
- onion
- bay leaf
- one tablespoon of vinegar
Method
Clean herring and cut into fillets.
Layer with onion, bay leaf, and thyme, cover with salad oil and vinegar, and let sit for 48 hours.
Serve on toast.
Nutrition per serving
52Calories
3 gProtein
7 gCarbs
1 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 14. The excerpt below is the record exactly as published.
OBS D'oEUVEBES OF HERRINGS. Mrs. C. A. Oovld's French Chef. Clean salt herring free of skin and bones, cut into fil- lets according to size wished. Take long, covered dish, put onion at bottom, add the herring. Add bay leaf, thyme, cloves, then repeat and have onion on top. Cover with salad oil, add one tablespoon of vinegar
Cook this with the app: pantry check, scaling, and the assistant.