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Roast Shad with Sauce
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Ensure to brown the fish nicely.
Presented as published in 1902. 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
38Calories
2 gProtein
6 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories38 kcal
Protein2.2 g
Carbohydrates6.5 g
Fiber2.1 g
Sugars0.8 g
Total Fat1.2 g
Saturated Fat1.3 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol4.7 mg
Sodium2433 mg
Potassium188 mg
Calcium49 mg
Iron1.2 mg
Magnesium20 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0.3 mcg
Vitamin C22 mg
Vitamin A44 mcg
Vitamin E0.2 mg
Vitamin K126 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate23 mcg
Choline7.7 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 65. The excerpt below is the record exactly as published.
Roast Shad with Sauoe Have a large roe shad, scale, draw by the gills, cleanse nicely, and wipe dry. Make small crosswise incisions on both sides. Put the fish on a dish to soak for one hour with salt, pepper, olive oil, lemon juice, chopped parsley, chives
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