Planked Shad
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
An American dish worth the effort.
Presented as published in 1904. 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
785Calories
18 gProtein
16 gCarbs
78 gFat
Full nutrition (33 nutrients)
Calories785 kcal
Protein18 g
Carbohydrates16 g
Fiber8 g
Sugars3.1 g
Total Fat78 g
Saturated Fat7.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat57 g
Cholesterol0 mg
Sodium2.4 mg
Potassium529 mg
Calcium118 mg
Iron3.5 mg
Magnesium190 mg
Phosphorus415 mg
Zinc3.7 mg
Copper1.9 mg
Manganese4.1 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A1.2 mcg
Vitamin E0.8 mg
Vitamin K3.2 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate118 mcg
Choline47 mg
Caffeine0 mg
Water4.9 g
As published
This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 27. The excerpt below is the record exactly as published.
Planked Shad.” — This well-known American dish is Avell worth the trouble it demands. Split the fish and skewer or peg it out on a stout board (an oaken one is always thought indispensable in the United States), the lower end of which should stand in a tub of salt and water. Now toast the fish in front of the fire, basting it now and again with the salt and water, and serve very hot, with a garnish of pickled walnut and a boat of melted butler
Cook this with the app: pantry check, scaling, and the assistant.