pescatariandairy-freenut-freesoy-freeshellfish-free
Curried Sardines
From The hearthstone; or, Life at home, 1883
Serves 2
Serve on toast.
Presented as published in 1883. 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
45Calories
2 gProtein
4 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories45 kcal
Protein1.9 g
Carbohydrates4 g
Fiber0.5 g
Sugars0.1 g
Total Fat2.5 g
Saturated Fat0.8 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol92 mg
Sodium4.7 mg
Potassium28 mg
Calcium17 mg
Iron0.6 mg
Magnesium4.1 mg
Phosphorus41 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0.5 mg
Vitamin A32 mcg
Vitamin E0.5 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate19 mcg
Choline70 mg
Caffeine0 mg
Water6.1 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 269. The excerpt below is the record exactly as published.
Curried sardines are also very fine. They must be prepared as above and put on toast, but a different sauce is poured over them. Put the oil from the sardines in a small saucepan, add a very small onion or clove of garlic. When the oil boils add one tablespoonful of flour and one teaspoonful of curry powder, then add two gills of stock and boil until a good consistency is reached ; then pour it upon the yolk of an egg beaten with a half teaspoonful of lemon juice ; add cayenne pepper and salt
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