SHAD, BAKED— GERMAN
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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
994Calories
25 gProtein
92 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories994 kcal
Protein25 g
Carbohydrates92 g
Fiber4.9 g
Sugars6.7 g
Total Fat58 g
Saturated Fat32 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol153 mg
Sodium998 mg
Potassium600 mg
Calcium553 mg
Iron5.2 mg
Magnesium75 mg
Phosphorus488 mg
Zinc3 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A41 mcg
Vitamin E0.2 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.4 mg
Folate118 mcg
Choline16 mg
Caffeine0 mg
Water192 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 17. The excerpt below is the record exactly as published.
SHAD, BAKED— GERMAN Pass a cup of stale bread crumbs through a sieve and spread on an earthen platter. Place on top a boned shad, seasoned inside with salt and pepper. Dot over with bits of butter, a spoonful of thick sour cream and two table- spoons of grated Swiss cheese. Bake about twenty minutes in a hot oven, basting from time to time with sour cream, until a cupful has been used, seasoning each time ; then pour over half a cupful of sour cream
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