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Salad, Sardine

Name: Salad, Sardine
Yield: 1 servings
Ingredients: a small box of sardines; a little lemon juice; a bed of lettuce; two hard-boiled eggs

From The housewife's referee, 1898

Serves 1

Presented as published in 1898. 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

207Calories

19 gProtein

1 gCarbs

13 gFat

Full nutrition (33 nutrients)

Calories207 kcal

Protein19 g

Carbohydrates1.1 g

Fiber0 g

Sugars1.1 g

Total Fat13 g

Saturated Fat3.7 g

Monounsaturated Fat5 g

Polyunsaturated Fat2.7 g

Cholesterol409 mg

Sodium201 mg

Potassium225 mg

Calcium146 mg

Iron1.9 mg

Magnesium20 mg

Phosphorus295 mg

Zinc1.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D3.4 mcg

Vitamin C0 mg

Vitamin A157 mcg

Vitamin E1.5 mg

Vitamin K1 mcg

Vitamin B60.2 mg

Vitamin B123.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.4 mg

Folate47 mcg

Choline313 mg

Caffeine0 mg

Water90 g

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 123. The excerpt below is the record exactly as published.

Salad, Sardine. — Drain the oil from a small box of sardines, laying them afterwards on brown paper so that no trace may remain of the oil. Bemove the skin and bones, and pour a little lemon juice over them, lay them on a bed of lettuce, pour a plain French dressing over them, and garnish with two hard-boiled eggs

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