pescatariannut-freesoy-free
Planked Shad or Lake White Fish
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
Presented as published in 1907. 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
559Calories
17 gProtein
78 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories559 kcal
Protein17 g
Carbohydrates78 g
Fiber16 g
Sugars4.4 g
Total Fat25 g
Saturated Fat14 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol91 mg
Sodium10385 mg
Potassium1375 mg
Calcium306 mg
Iron15 mg
Magnesium125 mg
Phosphorus285 mg
Zinc1.8 mg
Copper1.8 mg
Manganese5.6 mg
Vitamin D0.3 mcg
Vitamin C99 mg
Vitamin A316 mcg
Vitamin E1.4 mg
Vitamin K453 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.1 mg
Folate137 mcg
Choline58 mg
Caffeine0 mg
Water298 g
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 9. The excerpt below is the record exactly as published.
PLANKED SHAD OR LAKE WHITE FISH. Mrs. A. W. Gates. Lay the fish split down the back skin side down on the plank. Brush over with melted butter and sprinkle witn salt and pepper. Bake about a half hour in a hot oven. The lower oven of a gas range is best. When cooked fill the space between the hsh and edge of board with duchess potatoes brushed over with beat- en egg diluted with milk, and let brown in oven. Gar- nish with parsley, radishes and lemon
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