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Shad (Boiled)
From The Ideal cook book, 1899
Serves 2
Presented as published in 1899. 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
Sodium6.4 mg
Potassium48 mg
Calcium5.9 mg
Iron0.1 mg
Magnesium3.8 mg
Phosphorus34 mg
Zinc0 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
Water8.5 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 15. The excerpt below is the record exactly as published.
Shad (boiled)—Ingredients—Salt, eggs, parsley. Procure a roe shad
Cook this with the app: pantry check, scaling, and the assistant.