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Creamed Sardines
From Lessons in cooking through preparation of meals, 1912
Serves 1
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
643Calories
47 gProtein
59 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories643 kcal
Protein47 g
Carbohydrates59 g
Fiber9.3 g
Sugars31 g
Total Fat27 g
Saturated Fat10 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat7.3 g
Omega-30.2 g
Cholesterol172 mg
Sodium1257 mg
Potassium1836 mg
Calcium1092 mg
Iron9.1 mg
Magnesium145 mg
Phosphorus1104 mg
Zinc4.7 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D4.4 mcg
Vitamin C12 mg
Vitamin A1082 mcg
Vitamin E9.6 mg
Vitamin K24 mcg
Vitamin B60.9 mg
Vitamin B1211 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.6 mg
Niacin (B3)9 mg
Folate80 mcg
Choline83 mg
Caffeine0 mg
Water524 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 106. The excerpt below is the record exactly as published.
CREAMED SARDINES SCALLOPED MACARONI AND TOMATOES GRAHAM NUT GEMS TEA Creamed Sardines Pour off the oil from a can of sardines, remove the skin and bones from the flesh, keeping them as nearly whole as possible. Make 2 c Medium White Sauce (p 38), adding 2 T lemon juice and a dash of paprika
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