Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a piece of butter
- one boil
- 48 mrs
- parsley
- pepper
- salt
Directions
Cut the fish down from the gills about six inches ; take out the inwards, wash and scrape it clean, taking off all the scales, wipe it dry; make a dressing of bread- crumbs, a little chopped parsley and pork, pepper, salt, and butter; fill up the shad with the stufiing, sew it up and lay into a baking-pan ; lay on it some thin slices of pork or bits of butter, dredge on a little fiour, bake about forty minutes ; when done, dish the shad, then add to the gravy a piece of butter, some pepper and salt, and a little hot water ; give it one boil and turn it over the fish ; garnish with parsley.
48 MRS. PUTNAM'S