Planked Shad
From Louis' every woman's cook book, 1910
Originally prepared on a cedar plank.
Presented as published in 1910. 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
207Calories
7 gProtein
52 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories207 kcal
Protein6.8 g
Carbohydrates52 g
Fiber12 g
Sugars3.9 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium16 mg
Potassium1108 mg
Calcium155 mg
Iron4.2 mg
Magnesium85 mg
Phosphorus141 mg
Zinc0.8 mg
Copper0.5 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C83 mg
Vitamin A7.8 mcg
Vitamin E0.4 mg
Vitamin K44 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate38 mcg
Choline26 mg
Caffeine0 mg
Water211 g
As published
This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 21. The excerpt below is the record exactly as published.
PLANKED SHAD ^ This is supposed to be a Southern dish, and ordinarily was prepared in the following way. After the shad was split from the back, and cleaned, it was placed on an oiled cedar plank about an inch thick. The fish was fastened to the plank by two wires, running diagonally. Then the plank was placed in front of an open fire long enough to cook the fish. The aroma of the cedar wood plank, it is claimed, added to the flavour of the fish. The present way of preparing the fish differs a little from the original recipe. Split the shad in two pieces. Remove the spinal bone and the head. Season with salt and pepper. Baste the fish over with drawn butter. Put it on a hot greased plank, and bake in the oven until thoroughly cooked. Before serving cover the fish with " Maitre d'Hotel " butter, and garnish with potatoes and lemon
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