Baked Shad
From Manual for army cooks, 1896
Garnish with lemon and fried potato balls.
Presented as published in 1896. 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
428Calories
15 gProtein
78 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories428 kcal
Protein15 g
Carbohydrates78 g
Fiber5 g
Sugars6.7 g
Total Fat5.8 g
Saturated Fat1.3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.2 g
Cholesterol0 mg
Sodium1960 mg
Potassium237 mg
Calcium204 mg
Iron5.5 mg
Magnesium49 mg
Phosphorus181 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C5.9 mg
Vitamin A19 mcg
Vitamin E0.1 mg
Vitamin K80 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.2 mg
Folate122 mcg
Choline16 mg
Caffeine0 mg
Water11 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 29. The excerpt below is the record exactly as published.
BAKED SHAD. Scrape free from all scales, make a short opening down the belly, and take out the insides. Wash well, inside and out, and immediately wipe dry with a clean towel. Rub it well with salt. Make a dressing of one cuj:) of stale bread crumbs, one tablespoonf ul of chopj)ed parsley, a half teaspoonful of salt, and a little black pepper. Mix well and stuff the body of the fish and sew it up with soft yarn. Now score one side of the fish with a sharp knife, making the scores about one inch apart, and put a strip of salt pork
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.