Baked Shad or Trout

Name: Baked Shad or Trout
Ingredients: Dress fish; 4 slices of stale bread; a small onion cut fine; 1 teaspoonful tomato catsup; salt and pepper to taste

From The housewife's aid, 1950

Presented as published in 1950. 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

66Calories

2 gProtein

16 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories66 kcal

Protein1.7 g

Carbohydrates16 g

Fiber2.6 g

Sugars7.6 g

Total Fat0.2 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium57 mg

Potassium235 mg

Calcium35 mg

Iron0.3 mg

Magnesium16 mg

Phosphorus45 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A1.5 mcg

Vitamin E0.1 mg

Vitamin K0.8 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate29 mcg

Choline9.9 mg

Caffeine0 mg

Water138 g

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 4. The excerpt below is the record exactly as published.

BAKED SHAD OR TROUT \ Dress fish, leaving on head and tail. Rub inside and out with flour, black pepper and salt. Stuff and lay in baking pan on slices of bacon with enough water to baste while fish is cooking. Gar- nish with French fried potatoes, slices of lemon and bits of pars- Jey. Stuffing.—4 slices of stale bread or 4 cold biscuit soaked in endugh hot water to moisten. To this add a small piece of but- ter, a small onion cut fine, 1 teaspoonful tomato catsup, 1 egg and salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.