pescatariandairy-freenut-freesoy-free
Fried Sardines
From Cookery for every household, 1914
Serves 1
Sardines may also be dipped in frying batter instead of egg and breadcrumbs.
Presented as published in 1914. 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
124Calories
12 gProtein
0 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories124 kcal
Protein12 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat7.6 g
Saturated Fat1.9 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol222 mg
Sodium148 mg
Potassium168 mg
Calcium124 mg
Iron1.6 mg
Magnesium16 mg
Phosphorus222 mg
Zinc1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A88 mcg
Vitamin E1 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B122.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.3 mg
Folate26 mcg
Choline166 mg
Caffeine0 mg
Water53 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 822. The excerpt below is the record exactly as published.
Fried Sardines Sardines. I Hot buttered toast. Egg and biscuit crumbs. | Lemon and parsley. Choose large sardines
Cook this with the app: pantry check, scaling, and the assistant.