pescatariannut-freeegg-freesoy-free
Baked Shad
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Presented as published in 1913. 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
208Calories
6 gProtein
34 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories208 kcal
Protein6 g
Carbohydrates34 g
Fiber1.4 g
Sugars3.7 g
Total Fat5.1 g
Saturated Fat2.3 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol12 mg
Sodium625 mg
Potassium134 mg
Calcium47 mg
Iron1.8 mg
Magnesium20 mg
Phosphorus80 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A25 mcg
Vitamin E0.3 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate76 mcg
Choline12 mg
Caffeine0 mg
Water6.7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 13. The excerpt below is the record exactly as published.
Baked Shad. Leave the head on the cleaned shad. Fill with Creole or bread stuffing and bake 1 hour, basting every 2 minutes with melted butter
Cook this with the app: pantry check, scaling, and the assistant.