dairy-freenut-freeegg-freesoy-free
Baked Shad
From The Toronto Cook Book, 1915
Serves 4
Garnish with lemon and fried potato balls.
Presented as published in 1915. 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
135Calories
5 gProtein
23 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories135 kcal
Protein5.2 g
Carbohydrates23 g
Fiber1.4 g
Sugars1.9 g
Total Fat2.5 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.8 g
Cholesterol4.7 mg
Sodium529 mg
Potassium85 mg
Calcium62 mg
Iron1.9 mg
Magnesium15 mg
Phosphorus67 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A2 mcg
Vitamin E0.1 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.6 mg
Folate35 mcg
Choline9.2 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 124. The excerpt below is the record exactly as published.
Have the fish cut into thick pieces, stand each piece upon end and lay a slice of fat pork on each piece. Place in pan and put a little pepper, salt and sprinkle a little flour over all, add a little water and bake. Broiled Salt Mackerel Wash and soak the fish in cold water for twelve or fourteen hours. This amount of soaking will make it sodden ; hang it up by the head to drip for eight or ten hours before cooking. Wipe it clean and heat the gridiron on a bed of live coals (wood coals are the best) ; then grease it well with a piece of salt pork or bacon ; lay the fish on the gridiron, skin side uppermost. Broil brown; turn carefully; separate with a knife any part of it which sticks to the gridiron, and brown the other side. When cooked, take it up carefully, put it in a hot dish, skin side down, distribute small lumps of butter on its upper side, sprinkle with pepper, put it in the oven for a few minutes to let the butter soak in, and serve. 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 cup of stale bread crumbs, one tablespoon of chopped parsley, a half teaspoon 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 in each gash. Place it in the bottom of a baking pan and dredge thickly with salt, pepper and flour; cover bottom of the pan with boiling water
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