Recipe Manuscript

Kryddsill

Name: Kryddsill
Prep time: PTPT40M
Cook time: PTPT0M
Yield: 6
Cuisine: American
Ingredients: 1 kg fresh herring (substitute: fresh mackerel or sardines if herring unavailable); 1.25 liters distilled white vinegar (12%); 90 g salt (about 6 tablespoons); 45 g sugar (about 3 tablespoons); 1 tsp whole allspice; 1 tsp whole black peppercorns; Optional: bay leaves, mustard seeds, or other pickling spices

"Spiced Herring"

1889

From the treasured pages of mith

Written by C. A. (Charles A.) Vallentin

Age of Gastronomy (1800 - 1900)American European Beginner Snack Dinner Lunch

Original Recipe • 1889

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Kryddsill

"— Färska sillar styckas och läggas i 1/3 gallon ättika, och få ligga deri till andra dagen, då de tagas upp. Dubbelt så mycket salt som socker blandas med kryddpeppar, starkpeppar m. m. och sillen och kryddorna läggas hvarftals. Man kan slå ättika öfver sillen om man så vill."

English Translation

"Fresh herrings are cut and placed in 1/3 gallon of vinegar, and left there until the next day, when they are taken out. Twice as much salt as sugar is mixed with allspice, black pepper, etc., and the herring and spices are layered alternately. Vinegar can be poured over the herring if desired."

Note on the Original Text

Cookbook recipes from the late 19th century were written for experienced home cooks. Instructions were concise, assuming knowledge of preparation and preservation. Quantities were given in household measures—'gallon', 'double as much salt as sugar', etc.—and directions like 'hvarftals' (layering) show a trusting hand. Spelling is as per 19th-century Swedish, with terms like 'ättika' for vinegar and 'sillar' for herring. Today, we use precise metric measurements and refrigeration, but the heart of the preparation remains the same: soak, season, and savor.

Modern Kitchen Interpretation

Recipe's Origin

Title

mith (1889)

You can also click the book image above to peruse the original tome

Writer

C. A. (Charles A.) Vallentin

Era

1889

Publisher

Svenska bok-och musikhandelns förlag

Background

A practical and charmingly illustrated Swedish cookbook tailored for immigrants in America, this 1889 volume serves up a delightful array of recipes and culinary wisdom, blending Old World tradition with New World ingredients.

Kindly made available by

Library of Congress

Historical Background of the Recipe

Learn about old traditions

This recipe for Kryddsill, or spiced herring, comes from the 1889 'Praktisk, illustrerad kok-bok för Svenskarne i Amerika', a popular Swedish cookbook for immigrants in the United States. Pickling herring was a cherished and necessary tradition in Swedish households, both in the Old World and in America, ensuring a supply of preserved fish all year round—and especially for festive occasions like Christmas and Midsummer. The recipe reflects both resourcefulness and celebration—transforming a humble and abundant fish into a tangy delicacy, ready to be shared with family around the holiday table.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

At the time, cooks would use a sharp, sturdy knife to clean and fillet the herring, with a wooden or earthenware vat or bowl for brining. The pickled fish would be packed in a crock or glass jar—if available—often topped with a wooden disk and stone or a cloth, depending on resources. Measuring spoons and scales were rarely precise, so cooks relied on experience, taste, and rough measurements.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

40 mins

Cook Time

0 mins

Servings

Ingredients

2.2 lbs fresh herring (substitute: fresh mackerel or sardines if herring unavailable)
1.3 quarts distilled white vinegar (12%)
3 oz salt (about 6 tablespoons)
1.5 oz sugar (about 3 tablespoons)
1 tsp whole allspice
1 tsp whole black peppercorns
Optional: bay leaves, mustard seeds, or other pickling spices

Instructions

Begin by filleting fresh herring (about 2.2 lbs), and place the pieces in about 1.3 quarts of 12% distilled white vinegar.
Let the fish soak overnight in the refrigerator.
The next day, remove the herring from the vinegar.
For the cure, mix roughly 6 tablespoons (3 oz) salt and 3 tablespoons (1.5 oz) sugar with 1 teaspoon each of whole allspice and black peppercorns, plus any spices you wish (such as bay leaves or mustard seeds).
Layer the herring pieces and spice mixture alternately in a sterilized jar.
Optionally, pour enough clean vinegar over the top to just cover the contents.
Seal, and let sit in the refrigerator for several days to allow the flavors to develop.

Estimated Calories

250 per serving

Cooking Estimates

You will need some time to fillet and layer the fish, but the rest of the process involves letting the herring soak and cure in the refrigerator. There is no actual cooking. Each serving is based on typical portion sizes for pickled fish.