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Broiled Sardine Canapes
From Kirmess cook book, 1907
Serves 1
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
1059Calories
87 gProtein
82 gCarbs
40 gFat
Full nutrition (33 nutrients)
Calories1059 kcal
Protein87 g
Carbohydrates82 g
Fiber4.4 g
Sugars9.3 g
Total Fat40 g
Saturated Fat5.7 g
Monounsaturated Fat13 g
Polyunsaturated Fat19 g
Cholesterol428 mg
Sodium1727 mg
Potassium1388 mg
Calcium1325 mg
Iron14 mg
Magnesium156 mg
Phosphorus1625 mg
Zinc5 mg
Copper0.8 mg
Manganese1 mg
Vitamin D14 mcg
Vitamin C0 mg
Vitamin A96 mcg
Vitamin E6.5 mg
Vitamin K13 mcg
Vitamin B60.6 mg
Vitamin B1227 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.2 mg
Niacin (B3)22 mg
Folate186 mcg
Choline249 mg
Caffeine0 mg
Water224 g
As published
This recipe was extracted from Kirmess cook book (1907), page 13. The excerpt below is the record exactly as published.
BROILED SARDINE CANAPES. Mrs. C. A. Oould, New York. Take six oblong pieces of toast the size of boneless sardines. Broil two sardines for each piece of toast. Squeeze a little lemon juice over sardines, garnish with small pieces of lemon ojid parsle
Cook this with the app: pantry check, scaling, and the assistant.