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Shad Roe Salad
From Lowney's cook book, 1907
Serves 3
Presented as published in 1907. 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
596Calories
46 gProtein
8 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories596 kcal
Protein46 g
Carbohydrates7.7 g
Fiber0 g
Sugars0.2 g
Total Fat41 g
Saturated Fat7.3 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat22 g
Omega-32 g
Cholesterol771 mg
Sodium421 mg
Potassium708 mg
Calcium72 mg
Iron1.3 mg
Magnesium57 mg
Phosphorus855 mg
Zinc2.4 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C26 mg
Vitamin A149 mcg
Vitamin E1.2 mg
Vitamin K96 mcg
Vitamin B60.3 mg
Vitamin B1218 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)3.5 mg
Folate147 mcg
Choline13 mg
Caffeine0 mg
Water244 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 72. The excerpt below is the record exactly as published.
Shad Roe Salad Marinate two cups each of cucumber and cooked shad roe. Chill one hour; add one half cup mayonnaise. Ar- range in salad bowl ; garnish with marinated slices of cucumber and crisp lettuce leaves. Sprinkle the slices of cucumber with chopped chives. Shrimp Salad Marinate two cups of shrimps with French dressing. Add one half cup each of olives and pimentos. Chill one hour. Drain; add one half cup of mayonnaise dress- ing; serve on lettuce and garnish with whole shrimps. Spinach Salad Mix two cups cold, cooked, and seasoned spinach, with four hard-cooked eggs, finely chopped. Press into timbale molds; chill; remove; arrange in nests of lettuce; cover SALADS 183 with French dressing. Garnish top and edge of salad with egg.) arranged like daisies. Pass cream or mayon- naise dressing with this salad. Sweetbread Salad Marinate one cup each of cold cooked sweetbreads, cel- ery and cucumbers. Chill one hour. Drain; mix with mayonnaise; serve on lettuce, and garnish with pimento. Sweetbread and Cucumber Salad Mix two cups sweetbreads and two cups cucumbers
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