Croutes de Sardines à la Crème

Name: Croutes de Sardines à la Crème
Ingredients: three or four sardines; a gill of stiffly whipped cream; highly seasoned with cayenne; minced parsley; lemon juice; just enough fresh butter

From Salads, sandwiches, and savouries, 1901

Presented as published in 1901. 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

301Calories

4 gProtein

15 gCarbs

26 gFat

Full nutrition (33 nutrients)

Calories301 kcal

Protein3.7 g

Carbohydrates15 g

Fiber0 g

Sugars9.4 g

Total Fat26 g

Saturated Fat16 g

Monounsaturated Fat7.5 g

Polyunsaturated Fat1 g

Cholesterol89 mg

Sodium9.4 mg

Potassium172 mg

Calcium118 mg

Iron0.1 mg

Magnesium13 mg

Phosphorus104 mg

Zinc0.4 mg

Copper0 mg

Manganese0 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A220 mcg

Vitamin E0.7 mg

Vitamin K2.2 mcg

Vitamin B60 mg

Vitamin B120.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate3.5 mcg

Choline20 mg

Caffeine0 mg

Water72 g

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 31. The excerpt below is the record exactly as published.

Croutes de Sardines d la creme. — Cleanse three or four sardines from skin and bone, and pound them with just enough fresh butter to produce a smooth paste ; then work this with a gill of stiffly whipped cream rather highly seasoned with cayenne, minced parsley, and lemon juice

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