Broiled Shad Roe

Name: Broiled Shad Roe
Ingredients: 4 pairs shad roe; 2 quarts boiling water; 1 teaspoon salt; 2 tablespoons lemon juice; 4 tablespoons butter; 8 slices toast; 8 slices crisp bacon, drained; water cress; lime wedges

From Seafood cookery from Carteret County kitchens, 1900

Presented as published in 1900. 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

2626Calories

70 gProtein

443 gCarbs

110 gFat

Full nutrition (34 nutrients)

Calories2626 kcal

Protein70 g

Carbohydrates443 g

Fiber30 g

Sugars19 g

Total Fat110 g

Saturated Fat19 g

Monounsaturated Fat24 g

Polyunsaturated Fat16 g

Omega-30.3 g

Cholesterol213 mg

Sodium8887 mg

Potassium1192 mg

Calcium1537 mg

Iron136 mg

Magnesium199 mg

Phosphorus749 mg

Zinc4.9 mg

Copper0.4 mg

Manganese2 mg

Vitamin D0.5 mcg

Vitamin C31 mg

Vitamin A15 mcg

Vitamin E1.5 mg

Vitamin K8.6 mcg

Vitamin B61.1 mg

Vitamin B120.7 mcg

Thiamin (B1)4.1 mg

Riboflavin (B2)3.5 mg

Niacin (B3)46 mg

Folate772 mcg

Choline154 mg

Caffeine0 mg

Water1765 g

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 32. The excerpt below is the record exactly as published.

BROILED SHAD ROE 4 pairs shad roe 2 quarts boiling water 1 teaspoon salt 2 tablespoons lemon juice 4 tablespoons butter 8 slices toast 8 slices crisp bacon, drained water cress lime wedges

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