Broiled Shad
From The Cook Book, by "Oscar" of the Waldorf, 1896
Serve garnished with parsley and a sauceboat of maitre d'hotel sauce.
Presented as published in 1896. 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
12Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories12 kcal
Protein0.5 g
Carbohydrates2.6 g
Fiber0.6 g
Sugars1.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.2 mg
Potassium71 mg
Calcium11 mg
Iron0.4 mg
Magnesium5.2 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C7 mg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin K73 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline2.2 mg
Caffeine0 mg
Water15 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 25. The excerpt below is the record exactly as published.
Broiled Shad. Remove the scales from a large shad, clean it well, cut off the fins and score it on both sides. Place the fish in a deep dish with some chopped shallots, parsley, oil FISH. 77 and salt
Cook this with the app: pantry check, scaling, and the assistant.