Potted Shad or any Fresh Fish
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Slice when cold.
Presented as published in 1895. 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
1319Calories
280 gProtein
13 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories1319 kcal
Protein280 g
Carbohydrates13 g
Fiber3.2 g
Sugars4.4 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat4.4 g
Omega-30 g
Cholesterol1043 mg
Sodium21657 mg
Potassium3742 mg
Calcium412 mg
Iron6.3 mg
Magnesium387 mg
Phosphorus6458 mg
Zinc7.2 mg
Copper0.8 mg
Manganese3.1 mg
Vitamin D4.5 mcg
Vitamin C2.3 mg
Vitamin A70 mcg
Vitamin E11 mg
Vitamin K6.2 mcg
Vitamin B61.6 mg
Vitamin B1237 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.8 mg
Niacin (B3)15 mg
Folate3.3 mcg
Choline1.9 mg
Caffeine0 mg
Water1968 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 32. The excerpt below is the record exactly as published.
Potted Shad or any Fresh Fish. Make use of it the day it is caught if possible. For five pounds of fish rub in two even tablespoons of The Queen Cook Booh 83 salt. Cut the fish in pieces about an inch wide and four inches long. Make a mixture of spices, of one even teaspoon of white pepper, two teaspoons each of cinnamon, cloves and allspice, mix thoroughly. Put a layer of fish in a stone jar and sprinkle each layer with the mixed spice, sprinkle flour and bits of butter on each layer, repeating till done. Fill jar with equal parts of vinegar and water
Cook this with the app: pantry check, scaling, and the assistant.