pescatariannut-freesoy-free
Egg with Sardine (Œuf aux Sardines) a la Edna
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
636Calories
37 gProtein
61 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories636 kcal
Protein37 g
Carbohydrates61 g
Fiber2.8 g
Sugars7.5 g
Total Fat26 g
Saturated Fat8 g
Monounsaturated Fat8 g
Polyunsaturated Fat6.3 g
Omega-30.2 g
Cholesterol460 mg
Sodium898 mg
Potassium486 mg
Calcium506 mg
Iron6.7 mg
Magnesium64 mg
Phosphorus564 mg
Zinc2.8 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D4.6 mcg
Vitamin C0 mg
Vitamin A165 mcg
Vitamin E2.1 mg
Vitamin K2.1 mcg
Vitamin B60.3 mg
Vitamin B125.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.7 mg
Folate49 mcg
Choline333 mg
Caffeine0 mg
Water156 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 20. The excerpt below is the record exactly as published.
Egg with Sardine ( CEuf aux Sardines) a la Edna Four hard-boiled eggs; four sardines, skinned, boned, and mashed very fine; a half teaspoon anchovy paste; pepper, salt, two table¬ spoons cream, four pieces of bread
Cook this with the app: pantry check, scaling, and the assistant.