dairy-freenut-freeegg-freesoy-free
Baked Shad
From The Blue grass cook book, 1904
Serves 4
Presented as published in 1904. 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
12Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories12 kcal
Protein1.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Cholesterol4.7 mg
Sodium3.2 mg
Potassium24 mg
Calcium2.9 mg
Iron0.1 mg
Magnesium1.9 mg
Phosphorus17 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A2 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0.9 mcg
Choline4.6 mg
Caffeine0 mg
Water4.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 20. The excerpt below is the record exactly as published.
BAKED SHAD Miss Virgmia Croxton Clean, open, and take out the roe, if there is one. Wash carefully and scrape out the blood near the backbone. Lay in a pan long enough not to bend the fish with head on. Fill with seasoned bread- crumbs and sprinkle well in and out with pepper and salt. Gash the top about 2 inches apart and lay strips of fat bacon in the gashes. Bake in a hot oven, adding hot water enough to keep fish from drying and sticking to the pan. Bake from ^ to an hour, according to size.
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