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Shad-Roe Toast

Name: Shad-Roe Toast
Yield: 1 servings
Ingredients: a slice of onion; 1 teaspoon of salt; 2 hard-boiled eggs; toasted bread

From The Cook County cook book, 1912

Serves 1

Recipe by Mrs. C. J. Jeffries, Winnetka, IL.

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

215Calories

14 gProtein

15 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories215 kcal

Protein14 g

Carbohydrates15 g

Fiber2.6 g

Sugars7.5 g

Total Fat11 g

Saturated Fat3.3 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat1.4 g

Cholesterol373 mg

Sodium2463 mg

Potassium345 mg

Calcium86 mg

Iron1.5 mg

Magnesium25 mg

Phosphorus216 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D2.2 mcg

Vitamin C11 mg

Vitamin A149 mcg

Vitamin E1.1 mg

Vitamin K0.9 mcg

Vitamin B60.3 mg

Vitamin B121.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.2 mg

Folate73 mcg

Choline303 mg

Caffeine0 mg

Water208 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 98. The excerpt below is the record exactly as published.

SHAD-ROE TOAST.— Throw the roe into boiling water, add a slice of onion and 1 teaspoon of salt; simmer gently for 20 min- utes, and drain. With a fork remove the membrane. Spread the roe on toasted bread; over the whole sprinkle the yolks of 2 hard- boiled egg

Cook this with the app: pantry check, scaling, and the assistant.