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Sherry Pickled Herring

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.5276
Energy (kCal)595.074
Carbohydrates (g)123.584
Total fats (g)6.2664
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak herring in cold water for 24 hours,in the refrigerator changing water at least 3 times. | 2. Cut herring diagonally into 1 -inch pieces. | 3. Arrange herring and onion slices in a jar. | 4. Combine the sherry, vinegar, water, sugar, and allspice; pour over herring. | 5. Cover jar tightly, and refrigerate at least 24 hours. | 6. Serve with boiled potatoes or on a smorgasbord. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    herring 2 salted filleted skinned 89.586 0.0 10.1833 5.1257
    onion 1 sliced 60.0 14.01 1.65 0.15
    sherry wine 1/2 cup - - - -
    vinegar 4 tablespoons 12.515999999999998 0.5543 0.0 0.0
    water 1/3 cup 0.0 0.0 0.0 0.0
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    allspice 6 crushed 29.982 8.2217 0.6943 0.9907

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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