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Shad Roe Sandwiches
From The Cook County cook book, 1912
Serves 1
These are dainty fish sandwiches.
Presented as published in 1912. 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
169Calories
2 gProtein
17 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories169 kcal
Protein2 g
Carbohydrates17 g
Fiber3 g
Sugars7.2 g
Total Fat11 g
Saturated Fat7 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol29 mg
Sodium2342 mg
Potassium261 mg
Calcium47 mg
Iron0.7 mg
Magnesium19 mg
Phosphorus51 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A94 mcg
Vitamin E0.4 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate37 mcg
Choline13 mg
Caffeine0 mg
Water165 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 93. The excerpt below is the record exactly as published.
SHAD ROE SANDWICHES.— Among the daintiest and most palatable fish sandwiches are those made of shad roe. Throw the roe into the boiling water and add 1 slice of onion, 1 bay leaf, and 1 teaspoon of salt, simimer gently for about 30 minutes, and drain. With a fork, remove the membrane; add, just a suspicion of mace, 1 tablespoon of melted butter, ^ teaspoon of salt, and 2 tablespoons of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.