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Sardine a la Waldorf
From The Swedish, French, American cook book, 1918
Serves 1
Serve before the soup.
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
448Calories
40 gProtein
15 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories448 kcal
Protein40 g
Carbohydrates15 g
Fiber0 g
Sugars9.4 g
Total Fat27 g
Saturated Fat16 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat1.1 g
Cholesterol93 mg
Sodium270 mg
Potassium205 mg
Calcium152 mg
Iron0.7 mg
Magnesium25 mg
Phosphorus133 mg
Zinc0.6 mg
Copper0.9 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A221 mcg
Vitamin E0.9 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate16 mcg
Choline40 mg
Caffeine0 mg
Water80 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 10. The excerpt below is the record exactly as published.
Sardine a la Waldorf, for Eight Persons Sardine a la Waldorf Eight sardines, teaspoon anchovy paste, five tablespoons dissolved Cox’s gelatine, half a cup whipped cream, cayenne pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.