Little Sardine Rolls

Name: Little Sardine Rolls
Ingredients: CAREFULLY remove the skins from the number of sardines required; wrap each neatly in a piece of puff paste; spread over with a little anchovy paste; Brush each roll over with yolk of egg; sprinkle with grated Parmesan cheese

From A second Dudley book of cookery and other recipes, 1914

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

72Calories

6 gProtein

0 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories72 kcal

Protein6.3 g

Carbohydrates0.4 g

Fiber0 g

Sugars0.2 g

Total Fat4.8 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium71 mg

Potassium69 mg

Calcium28 mg

Iron0.9 mg

Magnesium6 mg

Phosphorus99 mg

Zinc0.6 mg

Copper0 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water38 g

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 62. The excerpt below is the record exactly as published.

LITTLE SARDINE ROLLS CAREFULLY remove the skins from the number of sardines required and wrap each neatly in a piece of puff paste, previously spread over with a little anchovy paste. Brush each roll over with yolk of egg ; sprinkle with grated Parmesan cheese

Cook this with the app: pantry check, scaling, and the assistant.