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Baked Shad
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. E. D. Kelley, Winnetka, IL.
Presented as published in 1912. 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
478Calories
16 gProtein
87 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories478 kcal
Protein16 g
Carbohydrates87 g
Fiber5.7 g
Sugars7.4 g
Total Fat17 g
Saturated Fat1.4 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat2.5 g
Cholesterol31 mg
Sodium889 mg
Potassium260 mg
Calcium232 mg
Iron5.9 mg
Magnesium55 mg
Phosphorus204 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K7.9 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8 mg
Folate131 mcg
Choline18 mg
Caffeine0 mg
Water260 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 172. The excerpt below is the record exactly as published.
BAKED SHAD. — Remove the scales and entrails, leave on the heads and tails. Wash thoroughly and wipe dry. Fill with a dress- ing made of 1 cup of stale bread crumbs, 1 tablespoon of butter, a little chopped onion, 14 teaspoon of marjoram, some of salt and 254 FISH a little pepper. Place the fish in a well-greased pan. Dredge thickly with flour, salt, and pepper. Pour a cup of hot water
Cook this with the app: pantry check, scaling, and the assistant.