Baked Sardines
From Joe Tilden's recipes for epicures, 1907
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
169Calories
6 gProtein
23 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories169 kcal
Protein6.1 g
Carbohydrates23 g
Fiber0.2 g
Sugars0.6 g
Total Fat5.5 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium136 mg
Potassium91 mg
Calcium22 mg
Iron2 mg
Magnesium13 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0.5 mcg
Vitamin E1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate46 mcg
Choline0.1 mg
Caffeine0 mg
Water261 g
As published
This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 6. The excerpt below is the record exactly as published.
Baked Sardines Remove the skins from large boned sardines and heat in the oven on strips of toast. Make a sauce as follows: Pour the oil from the sar- 30 _ FISH _ dines into a saucepan and heat it well. Then stir in an ounce of flour, adding a small cup of hot water. Season this with a teaspoonful of Worcestershire sauce, salt and paprika. Beat the yolk of an egg with a teaspoonful of vinegar and one of mustard
Cook this with the app: pantry check, scaling, and the assistant.