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Broiled Shad Roe with Bacon
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
162Calories
10 gProtein
0 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories162 kcal
Protein10 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.1 g
Total Fat13 g
Saturated Fat4.4 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol115 mg
Sodium263 mg
Potassium120 mg
Calcium7.4 mg
Iron0.3 mg
Magnesium9.2 mg
Phosphorus154 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D3.2 mcg
Vitamin C4 mg
Vitamin A26 mcg
Vitamin E1.9 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate20 mcg
Choline99 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 61. The excerpt below is the record exactly as published.
Broiled shad roe with bacon Coffee Cold roast beef Cole slaw French pastry Coffee DINNER Puree Celestine Radishes Paupiettes of bass Mutton chops, Milanaise Peas, farmer style Homemade apple pudding Coffee Broiled shad roe with bacon. Season four shad roes with salt and pepper, lay in oil, and broil. When done place on platter and cover with maitre d'hotel sauce. Lay eight crisp-broiled slices of bacon
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