pescatariannut-freesoy-free
Baked Shad
From The household (of the Detroit free press), 1886
Serves 1
Presented as published in 1886. 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
1841Calories
65 gProtein
327 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories1841 kcal
Protein65 g
Carbohydrates327 g
Fiber20 g
Sugars28 g
Total Fat27 g
Saturated Fat6.2 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat10 g
Cholesterol19 mg
Sodium3340 mg
Potassium987 mg
Calcium849 mg
Iron22 mg
Magnesium205 mg
Phosphorus816 mg
Zinc6.7 mg
Copper1.2 mg
Manganese4.2 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A8 mcg
Vitamin E0.7 mg
Vitamin K30 mcg
Vitamin B60.6 mg
Vitamin B121.6 mcg
Thiamin (B1)4.4 mg
Riboflavin (B2)1.9 mg
Niacin (B3)32 mg
Folate489 mcg
Choline85 mg
Caffeine0 mg
Water283 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 399. The excerpt below is the record exactly as published.
BAKED SHAD. • Clean, wash and wipe your shad, which should be a large one. Make a stuffing of bread crumbs steeped in sweet milk, butter, pepper, salt and sweet herbs, moistened with a beaten egg. Stuif the shad and sew it up ; lay it in the baking pan, with a cup of water to keep it from burning, and bake an hour, or more if necessary, basting with butter and water until it is tender and well browned. Take it up and put into a hot dish and cover, while you boil up the gravy in a large spoon- ful of catsup, one spoonful of browned flour, which has been wet with cold water; and one spoonful of thick cream
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