pescatariannut-freeegg-freesoy-free
Baked Shad
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Best cooked on a platter.
Presented as published in 1913. 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
264Calories
8 gProtein
25 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories264 kcal
Protein7.9 g
Carbohydrates25 g
Fiber1.4 g
Sugars1.9 g
Total Fat15 g
Saturated Fat8.1 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol38 mg
Sodium263 mg
Potassium155 mg
Calcium186 mg
Iron1.5 mg
Magnesium21 mg
Phosphorus154 mg
Zinc1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A22 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate33 mcg
Choline5.4 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 15. The excerpt below is the record exactly as published.
Baked Shad. Put a cup of stale bread crumbs through a sieve. Lay a bed of the crumbs on the bottom of a pan and on this place the shad, which has been carefully cleaned and boned. Sprinkle the inside of the fish with salt and white pepper. Grate over the fish some Swiss cheese — perhaps 2 tablespoons — dot with bits of butter and spoonful of very sour cream, using 1 cup. Salt and pepper. Bake 20 minutes in good hot oven and add Yi cup of sour cream. Heat again, sprinkle with capers
Cook this with the app: pantry check, scaling, and the assistant.