pescatariannut-freesoy-free
Baked Shad
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
30Calories
3 gProtein
0 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories30 kcal
Protein2.6 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat2.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol51 mg
Sodium21 mg
Potassium41 mg
Calcium9.9 mg
Iron0.3 mg
Magnesium3.4 mg
Phosphorus42 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A22 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate6.8 mcg
Choline41 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 66. The excerpt below is the record exactly as published.
BAKED SHAD. Shad. Pepper. Bread crumbs. Salt. Butter. Egg, 1. Potatoes
Cook this with the app: pantry check, scaling, and the assistant.