pescatariangluten-freenut-freeegg-freesoy-free
Planked Shad
From The national course in home economics, 1917
Serves 3
The Bourse, Philadelphia.
Presented as published in 1917. 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
16Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories16 kcal
Protein1.4 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Cholesterol6.3 mg
Sodium4.3 mg
Potassium32 mg
Calcium3.9 mg
Iron0.1 mg
Magnesium2.5 mg
Phosphorus23 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A2.7 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate1.3 mcg
Choline6.2 mg
Caffeine0 mg
Water5.7 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 58. The excerpt below is the record exactly as published.
PLANKED SHAD. Remove the scales, clean, wash, and split the shad, put it on a hardwood board about an inch and one-half thick with the skin side down and fasten it with some tacks, put the board over the fire, rubbing it once in a while with butter, and roast until done. The plank should be well seasoned and heated before placing the shad upon it or the fish will partake of the flavor of the wood. When done turn on a hot dish, sprinkle over it some salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.