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Oma Trudy's Herring Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.1934
Energy (kCal)605.612
Carbohydrates (g)44.2464
Total fats (g)45.3014
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove herring from jar. | 2. Drain and reserve sauce. | 3. Scrape off any black areas, skin and or membrane from each piece and cut into small pieces. | 4. In a medium bowl, combine herring, onion, apple, pickle, sour cream, sugar and vinegar. | 5. Add remaining sauce and stir to coat all ingredients. | 6. Cover. | 7. Refrigerate for at least 24 hours. | 8. Garnish with dill or parsley sprig. | 9. Serve with a good pumpernickel or rye bread and steamed potatoes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    herring wine sauce 1 jar - - - -
    bermuda onion 1 sliced - - - -
    granny smith apple 1 peeled cored chopped 119.48 28.0366 0.9064 0.3914
    dill pickle 1 chopped 16.2 3.2535 0.675 0.405
    cream 1 cup sour 455.4 10.649000000000001 5.612 44.505
    sugar 1/2 teaspoon 9.177 2.2954 0.0 0.0
    white vinegar 1/8 cup distilled 5.355 0.0119 0.0 0.0
    dill 1 sprig - - - -

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



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