Try this Chopped Herring recipe, or contribute your own.
Suggest a better descriptionGeorganne Burke requested herring recipes. Here are some from the Molly Goldburg Jewish cookbook: Soak the herring in water to cover overnight, changing the water at least twice. Drain well. Fillet the herring carefully. Chop the onion and apple together. Add the herring and egg yolks. Chop again. Soak the bread in the vinegar, and add, together with the oil and sugar. Chop until very fine and well blended. Serve cold as an appetizer, cocktail spread, or on lettuce leaves as a fish course. Posted to JEWISH-FOOD digest V97 #233 by Minelle Paloff
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Serving Size: 1 Serving (101g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 195 | ||
Calories from Fat: 123 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.7g | 18 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 10.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.2mg | 0 % | |
Potassium 95.1mg | 3 % | |
Total Carbohydrate 17.8g | 5 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 16.9g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 195
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