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Chaud-froid of Sardine with Mayonnaise
From The Swedish, French, American cook book, 1918
Serves 1
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
114Calories
15 gProtein
0 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories114 kcal
Protein15 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat5.7 g
Saturated Fat1 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat2 g
Cholesterol61 mg
Sodium1162 mg
Potassium260 mg
Calcium164 mg
Iron2.1 mg
Magnesium30 mg
Phosphorus197 mg
Zinc1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A12 mcg
Vitamin E1.5 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B122.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7.2 mg
Folate6.3 mcg
Choline44 mg
Caffeine0 mg
Water30 g
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.
Chaud-froid of Sardine with Mayonnaise Chaud-froid de Sardine a la Mayonnaise Take the sardines out of the can carefully so as not to break them, one for each person. Put on a broiler; cover with a chaud- THE SWEDISH, FRENCH, froid of mayonnaise. [See recipe: Chaud-froid of mayonnaise.] Color two tablespoons of the sauce with a little anchovy paste
Cook this with the app: pantry check, scaling, and the assistant.