pescatariandairy-freenut-freesoy-freeshellfish-free
French Sardines
From Superior cook book, 1905
Serves 1
Presented as published in 1905. 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
464Calories
15 gProtein
84 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories464 kcal
Protein15 g
Carbohydrates84 g
Fiber5.9 g
Sugars1.4 g
Total Fat7.7 g
Saturated Fat2 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol186 mg
Sodium11093 mg
Potassium276 mg
Calcium354 mg
Iron34 mg
Magnesium45 mg
Phosphorus194 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C0.8 mg
Vitamin A81 mcg
Vitamin E0.6 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.6 mg
Folate165 mcg
Choline159 mg
Caffeine0 mg
Water441 g
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 8. The excerpt below is the record exactly as published.
French Sardines. Pour the oil fi-oiu a box of French sardines into a |»an with- 1 tablespoon of flour; mix well and add U cups of boiling water, stii' ((uickly, add a well beaten yolk of an c<is, 1 tablespoon of French made mustard, a salt; spoon of salt, and a teaspoon of Worcestershire sauce
Cook this with the app: pantry check, scaling, and the assistant.