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Shad Roe Salad
From Miss Parloa's new cook book and marketing guide, 1880
Serves 1
Presented as published in 1880. 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
255Calories
19 gProtein
38 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories255 kcal
Protein19 g
Carbohydrates38 g
Fiber1.8 g
Sugars25 g
Total Fat5 g
Saturated Fat1.1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat2.1 g
Cholesterol281 mg
Sodium2767 mg
Potassium427 mg
Calcium43 mg
Iron1.4 mg
Magnesium49 mg
Phosphorus340 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D9.1 mcg
Vitamin C17 mg
Vitamin A72 mcg
Vitamin E5.4 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B127.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.9 mg
Folate121 mcg
Choline285 mg
Caffeine0 mg
Water237 g
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 102. The excerpt below is the record exactly as published.
Shad Roe Salad. Three shad roe, boiled in salted water twenty minutes. When cold, cut in thin slices. Season and set away, the same as salmon. Serve the same as salmon, except omit the capers, and use chopped pickled beet
Cook this with the app: pantry check, scaling, and the assistant.