Deviled Sardines

Name: Deviled Sardines
Ingredients: some sardines; a small quantity of made mustard; moderate quantities of salt; moderate quantities of pepper; a few drops of lemon juice

From The Cook Book, by "Oscar" of the Waldorf, 1896

Presented as published in 1896. 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

85Calories

3 gProtein

23 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories85 kcal

Protein3 g

Carbohydrates23 g

Fiber6.6 g

Sugars2.7 g

Total Fat1.1 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium6 mg

Potassium436 mg

Calcium117 mg

Iron2.5 mg

Magnesium49 mg

Phosphorus48 mg

Zinc0.3 mg

Copper0.3 mg

Manganese3.2 mg

Vitamin D0 mcg

Vitamin C39 mg

Vitamin A6.8 mcg

Vitamin E0.4 mg

Vitamin K41 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate24 mcg

Choline7.9 mg

Caffeine0 mg

Water95 g

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 24. The excerpt below is the record exactly as published.

Deviled Sardines. Scrape the skin off some sardines, split them lengthwise, lift the bones out care- fully, trim them neatly, and spread a small quantity of made mustard over them; sea- son with moderate quantities of salt and pepper and a few drops of lemon juice

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