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Glazed Eggs with Sardine, for Six Persons
From The Swedish, French, American cook book, 1918
Serves 6
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
No method was recorded for this recipe.
Nutrition per serving
105Calories
9 gProtein
0 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories105 kcal
Protein9.3 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat7.2 g
Saturated Fat1.4 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol129 mg
Sodium124 mg
Potassium134 mg
Calcium110 mg
Iron1.2 mg
Magnesium13 mg
Phosphorus173 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A48 mcg
Vitamin E1.1 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B122.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate14 mcg
Choline92 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 12. The excerpt below is the record exactly as published.
Glazed Eggs with Sardine, for Six Persons CEufs glaces aux Sardines Three eggs, six sardines, speck of anchovy paste, one table¬ spoon mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.