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Broiled Sardines
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. E. D. Kelley, Winnetka, IL.
Presented as published in 1912. 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
177Calories
15 gProtein
14 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories177 kcal
Protein15 g
Carbohydrates14 g
Fiber0.7 g
Sugars1.6 g
Total Fat6.7 g
Saturated Fat1 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat3.1 g
Cholesterol71 mg
Sodium288 mg
Potassium231 mg
Calcium221 mg
Iron2.3 mg
Magnesium26 mg
Phosphorus271 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.4 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E1.1 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B124.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.6 mg
Folate31 mcg
Choline42 mg
Caffeine0 mg
Water37 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 171. The excerpt below is the record exactly as published.
BROILED SARDINES.— Broil over hot coals for a minute or so,' turning them once. Put 2 fish on large slices of toast. Pour over a little hot oil
Cook this with the app: pantry check, scaling, and the assistant.