Baked Sardines
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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
80Calories
7 gProtein
2 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories80 kcal
Protein6.5 g
Carbohydrates1.7 g
Fiber0.2 g
Sugars0.8 g
Total Fat4.9 g
Saturated Fat1.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium2540 mg
Potassium122 mg
Calcium46 mg
Iron1.3 mg
Magnesium12 mg
Phosphorus108 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0.7 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water288 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 24. The excerpt below is the record exactly as published.
Baked Sardines. Skin a dozen sardines, put them on a dish in the oven, and heat them through. Put the oil from the sardines into a small saucepan, and when it boils mix in one breakfast cupful of water ; stir it over the fire until thick, then add one teaspoonful of Worcestershire sauce, and season with salt and cayenne pepper ; move the sauce- pan from the fire, and add the yolk of an egg
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