Belgian Stuffed Shad
From 365 foreign dishes, 1908
Presented as published in 1908. 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
82Calories
7 gProtein
11 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories82 kcal
Protein6.6 g
Carbohydrates11 g
Fiber2.7 g
Sugars5.9 g
Total Fat1.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol20 mg
Sodium546 mg
Potassium728 mg
Calcium52 mg
Iron4 mg
Magnesium38 mg
Phosphorus144 mg
Zinc20 mg
Copper1.8 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C13 mg
Vitamin A6.5 mcg
Vitamin E0.4 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B124.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3 mg
Folate15 mcg
Choline45 mg
Caffeine0 mg
Water217 g
As published
This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 8. The excerpt below is the record exactly as published.
Belgian Stuffed Shad. Season and stuff the shad with chopped oysters and mushrooms well seasoned. Place in a well-buttered baking-dish ; sprinkle with fine bread-crumbs, chopped onion and pars- ley. Put flakes of butter on top and pour in I cup of tomato-sauce
Cook this with the app: pantry check, scaling, and the assistant.