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Sardine and Tomato Sandwiches
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
A squeeze of lemon is optional.
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
213Calories
24 gProtein
5 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories213 kcal
Protein24 g
Carbohydrates4.7 g
Fiber1.4 g
Sugars3.2 g
Total Fat11 g
Saturated Fat1.4 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat4.8 g
Cholesterol131 mg
Sodium288 mg
Potassium650 mg
Calcium363 mg
Iron3 mg
Magnesium49 mg
Phosphorus480 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4.4 mcg
Vitamin C16 mg
Vitamin A80 mcg
Vitamin E2.5 mg
Vitamin K12 mcg
Vitamin B60.2 mg
Vitamin B128.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.5 mg
Folate27 mcg
Choline77 mg
Caffeine0 mg
Water168 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 269. The excerpt below is the record exactly as published.
Sardine and Tomato Sandwiches. — Bone and pound the sardines, adding a little cayenne and white pepper, and pass through a wire sieve. Spread the paste on slices of bread, and 39° SANDWICHES cover with a slice of Tomato
Cook this with the app: pantry check, scaling, and the assistant.