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Cucumber and Sardine Salad
From The bride's cook book, 1915
Serves 1
Serves one person.
Presented as published in 1915. 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
131Calories
11 gProtein
20 gCarbs
1 gFat
Full nutrition (29 nutrients)
Calories131 kcal
Protein11 g
Carbohydrates20 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol23 mg
Sodium263 mg
Potassium914 mg
Calcium93 mg
Iron0.3 mg
Magnesium46 mg
Phosphorus257 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A1.5 mcg
Vitamin E0.2 mg
Vitamin K123 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Water616 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 53. The excerpt below is the record exactly as published.
CUCUMBER AND SARDINE SALAD 2 Fish Lettuce Sliced Cucumbers Mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.