pescatariandairy-freenut-freesoy-freeshellfish-free
Fried Shad Roes
From Kirmess cook book, 1907
Serves 2
Presented as published in 1907. 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
206Calories
5 gProtein
13 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories206 kcal
Protein5.3 g
Carbohydrates13 g
Fiber0.6 g
Sugars0.5 g
Total Fat15 g
Saturated Fat1.8 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol60 mg
Sodium107 mg
Potassium58 mg
Calcium26 mg
Iron0.9 mg
Magnesium7.6 mg
Phosphorus78 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.6 mcg
Vitamin C2 mg
Vitamin A27 mcg
Vitamin E3.1 mg
Vitamin K9.2 mcg
Vitamin B60 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate38 mcg
Choline63 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 33. The excerpt below is the record exactly as published.
FRIED SHAD ROES. Mrs. F. D. Gray. Parboil, let them get chilled in ice water, wipe dry, roll in beaten egg and salted cracker crumbs and fry in deep fat, heated gradually to the boiling point before the roes
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