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Glazed Sardine with Anchovy a la Mayonnaise
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
160Calories
1 gProtein
0 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories160 kcal
Protein0.7 g
Carbohydrates0.1 g
Fiber0 g
Sugars0.1 g
Total Fat18 g
Saturated Fat2.5 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat10 g
Cholesterol2.1 mg
Sodium200 mg
Potassium17 mg
Calcium7.3 mg
Iron0.2 mg
Magnesium1.9 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E2.7 mg
Vitamin K5.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0.3 mcg
Choline2.3 mg
Caffeine0 mg
Water6.1 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 14. The excerpt below is the record exactly as published.
Glazed Sardine with Anchovy a la Mayonnais Sardine glacee a 1’ Anchois, a la Mayonnaise Mix three tablespoons mayonnaise dressing with one teaspoon anchovy paste
Cook this with the app: pantry check, scaling, and the assistant.