pescatariannut-freeegg-freesoy-free
Baked Shad Stuffed with Oysters
From Twentieth century home cook book, 1905
Serves 1
Presented as published in 1905. 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
667Calories
35 gProtein
98 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories667 kcal
Protein35 g
Carbohydrates98 g
Fiber5.5 g
Sugars13 g
Total Fat25 g
Saturated Fat3.4 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat4.6 g
Cholesterol149 mg
Sodium1265 mg
Potassium771 mg
Calcium389 mg
Iron18 mg
Magnesium109 mg
Phosphorus514 mg
Zinc99 mg
Copper7.5 mg
Manganese1.9 mg
Vitamin D1.2 mcg
Vitamin C0.7 mg
Vitamin A45 mcg
Vitamin E2.8 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B1222 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)13 mg
Folate151 mcg
Choline199 mg
Caffeine0 mg
Water496 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 46. The excerpt below is the record exactly as published.
BAKED SHAD STUFFED WITH OYSTERS. Select a large shad. Clean, dry, and rub thoroughly with salt, inside and out. Make a dressing of grated bread crumbs and oysters, season it well with pepper and salt and plenty of butter. Put the fish in a baking pan with enough water to keep it from burning ; bake about one hour basting often with butter and the essence from the fish. When brown place the fish on a platter where it will keep hot ; cover the fish over while you pre- pare the gravy. Add a spoonful of catsup and the juice of half a lemon
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