Fried Sardines
From Sea Cookery, 1911
Presented as published in 1911. 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
708Calories
32 gProtein
95 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories708 kcal
Protein32 g
Carbohydrates95 g
Fiber0 g
Sugars0.1 g
Total Fat22 g
Saturated Fat10 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol233 mg
Sodium1003 mg
Potassium277 mg
Calcium545 mg
Iron7.1 mg
Magnesium51 mg
Phosphorus548 mg
Zinc3.7 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A194 mcg
Vitamin E0.7 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7.7 mg
Folate210 mcg
Choline147 mg
Caffeine0 mg
Water33 g
As published
This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 98. The excerpt below is the record exactly as published.
FRIED SARDINES. 12 sardines 2 ozs. grated cheese 4 ozs. flour pinch of salt pepper cayenne 1 egg yolk
Cook this with the app: pantry check, scaling, and the assistant.