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Planked Shad
From The white ribbon cook book, 1894
Serves 4
Presented as published in 1894. 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
25Calories
0 gProtein
0 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories25 kcal
Protein0 g
Carbohydrates0.3 g
Fiber0 g
Sugars0.2 g
Total Fat2.7 g
Saturated Fat1.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.2 mg
Sodium9.1 mg
Potassium3.5 mg
Calcium1 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus1.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A23 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0.8 mg
Caffeine0 mg
Water1.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 16. The excerpt below is the record exactly as published.
Planked Shad — Secure a handsome, thick oak board, and have some holes bored, with stout wooden pegs to fit; spread the dressed fish open on the board, securing it with the pegs. Rest the end of the plank in a shallow pan and set all before a clear fire; put a little salt and water in the pan and baste the fish often, adding when it is nearly done a tablespoonful of melted butter and half as much walnut catsup
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