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Salted Shad
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Salted shad can be baked, boiled, broiled, or fried.
Presented as published in 1885. 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
2 gProtein
0 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories25 kcal
Protein2.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Cholesterol9.4 mg
Sodium4856 mg
Potassium49 mg
Calcium8.9 mg
Iron0.2 mg
Magnesium3.9 mg
Phosphorus34 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A4 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate1.9 mcg
Choline9.3 mg
Caffeine0 mg
Water8.6 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 127. The excerpt below is the record exactly as published.
SALTED SHAD. After the shad have been scaled, split therA iown the back, clean them, saving the roes, wash them iit plenty of cold water, and lay them in a wooden tray or tub, with fine salt
Cook this with the app: pantry check, scaling, and the assistant.