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Suggest a better descriptionEmpty the herring into a colander; remove and discard the onion. Wash herring gently in cold water to remove the wine sauce flavor. Cut into bite-sized pieces. Slice onions finely. Separate rings and wash in cold water. Layer herring and onion rings into bowl. Beat eggs, sugar, mustard and vinegar in top of double boiler. Warm slowly and stir constantly- do not allow to curdle- until mixture thickens. Cool. Add cream. Pour over herring. Cover. Refrigerate overnight. Serve with crackers, bread and bagels. Yield: about 50 bite-sized pieces This recipe is an "Editors Choice." The Chosen- Appetizers and Desserts Edited by Marilyn Stone The Triad Publishing Co., Gainesville, FL 1982 ISBN 0-937404-11-X Recipe by: The Chosen- Appetizers and Desserts p. 42 Posted to JEWISH-FOOD digest by Linda Shapiro
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Serving Size: 1 Serving (24g) | ||
Recipe Makes: 50 Servings | ||
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Calories: 31 | ||
Calories from Fat: 14 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 63.4mg | 20 % | |
Sodium 28.3mg | 1 % | |
Potassium 30.6mg | 1 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 2.3g | ||
Protein 2g | 3 % | |
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: 31
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