Sardine and Egg Salad
From One hundred picnic suggestions, 1915
Presented as published in 1915. 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
1812Calories
31 gProtein
5 gCarbs
185 gFat
Full nutrition (34 nutrients)
Calories1812 kcal
Protein31 g
Carbohydrates4.8 g
Fiber0.8 g
Sugars2.1 g
Total Fat185 g
Saturated Fat31 g
Monounsaturated Fat45 g
Polyunsaturated Fat105 g
Omega-312 g
Cholesterol591 mg
Sodium1703 mg
Potassium514 mg
Calcium419 mg
Iron4.6 mg
Magnesium45 mg
Phosphorus638 mg
Zinc2.4 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D6.7 mcg
Vitamin C6 mg
Vitamin A250 mcg
Vitamin E11 mg
Vitamin K364 mcg
Vitamin B60.3 mg
Vitamin B129.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.1 mg
Folate74 mcg
Choline425 mg
Caffeine0 mg
Water135 g
As published
This recipe was extracted from One hundred picnic suggestions (1915) by Linda Hull Larned, page 11. The excerpt below is the record exactly as published.
Sardine and Egg Salad Mash the yolks of cold boiled eggs with skinned and boned sardines, and fill the whites. Pack in layers in a tin box with wax paper between each layer, and serve with mayonnaise made quite red with paprika and sour with lemon- juic
Cook this with the app: pantry check, scaling, and the assistant.