Egg-and-Sardine Salad
From The practical cookbook, 1917
Presented as published in 1917. 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
611Calories
15 gProtein
51 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories611 kcal
Protein15 g
Carbohydrates51 g
Fiber0.8 g
Sugars38 g
Total Fat38 g
Saturated Fat7.4 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium3041 mg
Potassium450 mg
Calcium104 mg
Iron2.3 mg
Magnesium26 mg
Phosphorus241 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C1.8 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K46 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water476 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 47. The excerpt below is the record exactly as published.
Egg-and-sardine salad. Additional ingredients : 8 sardines, 8 stuffed olives. Cook eggs hard, chop whites, and rub yolks through a strainer. Shred the coarse leaves of lettuce and mix with them the whites of the eggs and the sardines (freed from skin and bones and broken in small pieces). Add the salad dressing
Cook this with the app: pantry check, scaling, and the assistant.