pescatariangluten-freedairy-freenut-freeegg-freesoy-free
Planked Shad
From A calendar of dinners, with 615 recipes, 1913
Serves 4
Presented as published in 1913. 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
22Calories
2 gProtein
3 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories22 kcal
Protein1.5 g
Carbohydrates2.7 g
Fiber0.9 g
Sugars0.7 g
Total Fat1 g
Saturated Fat1.3 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol4.7 mg
Sodium7.2 mg
Potassium93 mg
Calcium18 mg
Iron0.6 mg
Magnesium7 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C22 mg
Vitamin A29 mcg
Vitamin E0.2 mg
Vitamin K103 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate13 mcg
Choline6.7 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 97. The excerpt below is the record exactly as published.
Planked Shad, Butter Sauce Cucumbers Potato Puff Asparagus Salad Cheese Sandwiches Cafe Parfait Coffee *Planked Shad—Clean and _ split down the back a good 3-pound shad. Heat plank very hot, lay fish upon it, skin side down, or that portion will be raw. The hot plank cooks it. Brush flesh carefully over with olive oil, then sprinkle with salt and pep- per. Bake for 30 minutes in a hot oven. Baste frequently with melted Cris¢o. It may be cooked in a gas range having the flame over the fish. When cooked pour over the fish 2 tablespoons melted Crisco and juice of 1 lemon. Garnish with parsley and quarters of lemon
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.