pescatariandairy-freenut-freesoy-free
Salad (Sardine)
From The Ideal cook book, 1899
Serves 1
Presented as published in 1899. 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
313Calories
33 gProtein
1 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories313 kcal
Protein33 g
Carbohydrates1 g
Fiber0.2 g
Sugars0.4 g
Total Fat19 g
Saturated Fat4.4 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat5.9 g
Omega-30.1 g
Cholesterol483 mg
Sodium613 mg
Potassium471 mg
Calcium357 mg
Iron4.3 mg
Magnesium47 mg
Phosphorus584 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A185 mcg
Vitamin E2.8 mg
Vitamin K2.9 mcg
Vitamin B60.3 mg
Vitamin B127.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5 mg
Folate56 mcg
Choline354 mg
Caffeine0 mg
Water128 g
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 64. The excerpt below is the record exactly as published.
Salad (Sarcdine)—Ingredients—3 sardines for each person, 2 eggs, I teaspoonful each of French mustard, and essence of ancho- vies, strained oil from a box of sardines, adding enough Lucca oil to make three tablespoonfuls in all, Chilli, shallot, and good malt vine- gar to taste, lettuce, mustard and cress, some red capsicum. Allow three sardines for each person ; bone and fillet these, carefully removing all the skin, and set them aside until re- quired. Boil two eggs for three minutes; shell them and break them up in your salad bowl with a spoon; mix with them a teaspoonful each of French mustard and essence of anchovies, the strained oil from the tin of sardines with as much Lucca oil as will make three tablespoonfuls in all ; add Chilli, shallot, and good malt vinegar to taste
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