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Grilled Sardines
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. L. C. Hiazlett, Chicago, IL.
Presented as published in 1912. 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
13Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories13 kcal
Protein1.5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol8.9 mg
Sodium19 mg
Potassium25 mg
Calcium24 mg
Iron0.2 mg
Magnesium2.4 mg
Phosphorus31 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A2 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.6 mcg
Choline4.7 mg
Caffeine0 mg
Water3.7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 171. The excerpt below is the record exactly as published.
a little hot oil which is left in the can. — Mrs. E. D. Kelley, Winnetka, 111. SARDINES IN CUPS.— Cut rounds of stale bread more than 54 an inch thick. Press a small cutter inside of the larger round, half way through the bread. Scrape out the crumbs from the inner round, leaving sides and bottom whole. Set upon the upper grat- COOK COUNTY COOK BOOK 253 ing of a 'hot oven, until crisped to a light brown. Turn, and toast the bottom of the cups; then butter well. Skin and head 8 sar- dines. Scrape to a smooth pulp, and mix with this sauce. Rub smooth a large tablespoonful of butter, and nearly as much flour, thin, with a few spoonfuls of boiling water, season with a teaspoon- ful of anchovy paste, and one of Worcestershire sauce; stir in the sardine pulp, and when it begins to bubble, fill the sardine cups, which should have been kept ht>t. Send around sliced lemon with them. — Mrs. Geo. W. Gaines, 3148 Groveland Ave., Chicago, 111. GRILLED SARDINES.— Cut as many strips of bread as you have sardines, making each piece a little longer and broader than the fish. Toast or fry these. Roll your sai;;dines in tgg, and then in line cracker crumbs, and fry to a light brown. Lay a sardine on each strip of toast, and garnish with lemon
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Cook this with the app: pantry check, scaling, and the assistant.