pescatariannut-freesoy-freeshellfish-free
A Seasonable Entree
From The complete cook book, 1900
Serves 2
Serve with lemon quarters or tartare sauce.
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
676Calories
22 gProtein
18 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories676 kcal
Protein22 g
Carbohydrates18 g
Fiber2.6 g
Sugars0.9 g
Total Fat63 g
Saturated Fat31 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol602 mg
Sodium192 mg
Potassium370 mg
Calcium159 mg
Iron2.7 mg
Magnesium50 mg
Phosphorus402 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D5 mcg
Vitamin C7.4 mg
Vitamin A183 mcg
Vitamin E2.8 mg
Vitamin K3.2 mcg
Vitamin B60.3 mg
Vitamin B123.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.3 mg
Folate91 mcg
Choline379 mg
Caffeine0 mg
Water171 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 23. The excerpt below is the record exactly as published.
A SEASONABLE ENTREE. This recipe requires two shad roes, one-half pint cream, yolks of two eggs, two tablespoonfuls of flour, a pinch each of salt and pepper, one-quarter of a grated nutmeg, one tablespoonful of lemon juice, one large teaspoonful of butter, one medium tablespoonful of chopped parsley, whites of two eggs for dipping, some sifted bread crumbs and a pinch of cayenne
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