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Baskets of Tomato with Sardine a la Hildur
From The Swedish, French, American cook book, 1918
Serves 2
Filling: Skin and bone the sardines and crumb them. Mix with the cream that has been flavored with anchovy paste, pepper, and salt.
Presented as published in 1918. 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
430Calories
16 gProtein
25 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories430 kcal
Protein16 g
Carbohydrates25 g
Fiber3 g
Sugars16 g
Total Fat31 g
Saturated Fat17 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat3.2 g
Cholesterol144 mg
Sodium227 mg
Potassium930 mg
Calcium292 mg
Iron1.9 mg
Magnesium57 mg
Phosphorus354 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C41 mg
Vitamin A336 mcg
Vitamin E2.9 mg
Vitamin K23 mcg
Vitamin B60.3 mg
Vitamin B123.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4 mg
Folate46 mcg
Choline66 mg
Caffeine0 mg
Water335 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 11. The excerpt below is the record exactly as published.
Baskets of Tomato with Sardine a la Hildur Corbeilles de Tomates aux Sardines, a la Hildur Four tomatoes, one green pepper, three sardines, one cup whipped cream, teaspoon anchovy paste, pepper, salt, truffles for decoration
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