Broiled Shad
From Table Talk's illustrated cook book, 1906
Serve with asparagus, peas, and sliced cucumber.
Presented as published in 1906. 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
128Calories
1 gProtein
6 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories128 kcal
Protein1.4 g
Carbohydrates5.9 g
Fiber0 g
Sugars0 g
Total Fat11 g
Saturated Fat6.8 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium4.5 mg
Potassium343 mg
Calcium36 mg
Iron0 mg
Magnesium20 mg
Phosphorus50 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A92 mcg
Vitamin E0.3 mg
Vitamin K49 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline2.5 mg
Caffeine0 mg
Water194 g
As published
This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 8. The excerpt below is the record exactly as published.
a shad, but to be properly done an open fire is needed, although the oven is often used. The PLANKED SHAD. fish is nailed skin side down to a two-inch thick, well-seasoned oak plank, propped in front of the glowing coals and basted from time to time with seasoned butter until the flesh draws away from the back bone. BROILED SHAD. For broiling the bars of the broiler are greased, the cooking over a clear fire is slow and the fish is basted with melted butter when the flesh side is turned uppermost. With this fish the best green vegetables are asparagus or peas and sliced cucumber
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