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Shad Roe Salad
From Kirmess cook book, 1907
Serves 4
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
93Calories
4 gProtein
7 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories93 kcal
Protein4.4 g
Carbohydrates7.2 g
Fiber0.2 g
Sugars0.1 g
Total Fat5.4 g
Saturated Fat1 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat2.5 g
Cholesterol47 mg
Sodium81 mg
Potassium341 mg
Calcium57 mg
Iron0.2 mg
Magnesium23 mg
Phosphorus94 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.5 mcg
Vitamin C5.7 mg
Vitamin A27 mcg
Vitamin E1.4 mg
Vitamin K56 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate17 mcg
Choline42 mg
Caffeine0 mg
Water394 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 100. The excerpt below is the record exactly as published.
Shad roe salad needs a pair of roes boiled a half hour in salted water. Remove from the fire and plunge in ice water. Drain^ skin and slice thin with a silver knife. Serve with French dressing and garnish with sliced cucumber and finely chopped chives on a bed of lettuce
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