pescatariangluten-freenut-freeegg-freesoy-free
Planked Shad
From Lessons in cooking through preparation of meals, 1912
Serves 4
Serve on the plank with a border of Duchess potatoes.
Presented as published in 1912. 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
670Calories
57 gProtein
0 gCarbs
47 gFat
Full nutrition (33 nutrients)
Calories670 kcal
Protein57 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat47 g
Saturated Fat11 g
Monounsaturated Fat19 g
Polyunsaturated Fat11 g
Cholesterol255 mg
Sodium173 mg
Potassium1306 mg
Calcium160 mg
Iron3.3 mg
Magnesium102 mg
Phosphorus925 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D16 mcg
Vitamin C0 mg
Vitamin A109 mcg
Vitamin E4.2 mg
Vitamin K0.3 mcg
Vitamin B61.4 mg
Vitamin B120.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)29 mg
Folate51 mcg
Choline252 mg
Caffeine0 mg
Water232 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 167. The excerpt below is the record exactly as published.
PLANKED SHAD DUCHESS POTATOES CREAMED BRUSSELS SPROUTS CUCUMBERS WITH FRENCH DRESSING RASPBERRY SPONGE Planked Shad Clean and split a 3 lb. shad. Put the skin side down on oak plank i inch thick, and a little longer and wider than the fish, sprinkle with salt and pepper and brush over with melted butter
Cook this with the app: pantry check, scaling, and the assistant.