Canapes of Sardines

Name: Canapes of Sardines
Ingredients: Booe six or eight sardines; the hard-boiled yolks of three eggs; mixing in by degrees sufficient butter; finely-chopped parsley; chives; tarragon; mustard; pepper; a small quantity of vinegar; Cut slices of bread into oval-shaped pieces

From The Cook Book, by "Oscar" of the Waldorf, 1896

This is a very pretty dish and simple in construction.

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

215Calories

19 gProtein

1 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories215 kcal

Protein19 g

Carbohydrates1.1 g

Fiber0 g

Sugars0.6 g

Total Fat14 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium213 mg

Potassium207 mg

Calcium84 mg

Iron2.6 mg

Magnesium18 mg

Phosphorus297 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.1 mg

Folate71 mcg

Choline441 mg

Caffeine0 mg

Water114 g

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 62. The excerpt below is the record exactly as published.

Canapes of Sardines. Booe six or eight sardines, put half of them in a mortar with the hard-boiled yolks of three eggs and pound them, mixing in by degrees sufficient butter to make a firm paste. Season the mixture with a small quantity of finely-chopped parsley, chives and tarragon, mustard, pepper and a small quantity of vinegar. Rub all the ingredients together until quite smooth. Cut slices of bread into oval-shaped pieces

Cook this with the app: pantry check, scaling, and the assistant.