Boiled Shad with Hollandaise Sauce
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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
136Calories
3 gProtein
31 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories136 kcal
Protein2.9 g
Carbohydrates31 g
Fiber2.8 g
Sugars1.4 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium112005 mg
Potassium617 mg
Calcium84 mg
Iron1.4 mg
Magnesium40 mg
Phosphorus69 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.4 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)2.2 mg
Folate16 mcg
Choline21 mg
Caffeine0 mg
Water357 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 30. The excerpt below is the record exactly as published.
Boiled shad, Hollandaise sauce. Clean out the shad by the gills, but do not scale it. Boil in salt and water, when quite boiling make a smaller fire and simmer for halfan-hour. Dish up, garnished with fresh parsley and boiled potatoes
Cook this with the app: pantry check, scaling, and the assistant.