pescatariangluten-freedairy-freesoy-freeshellfish-free
Sardine
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Mrs. J. K. Kollock.
Presented as published in 1913. 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
175Calories
2 gProtein
7 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories175 kcal
Protein2.4 g
Carbohydrates6.7 g
Fiber1.9 g
Sugars3.6 g
Total Fat16 g
Saturated Fat2.1 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat10 g
Omega-30.7 g
Cholesterol5.8 mg
Sodium94 mg
Potassium336 mg
Calcium21 mg
Iron0.5 mg
Magnesium25 mg
Phosphorus61 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A53 mcg
Vitamin E1.1 mg
Vitamin K32 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate22 mcg
Choline14 mg
Caffeine0 mg
Water131 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 3. The excerpt below is the record exactly as published.
Sardine. Mash boneless sardines and spread on round slices of white bread. Season with lemon juice. Now put on thick slice of tomato to fit bread, and spread with mayonnaise and finely chopped walnuts. Serve on lettuce leaf
Cook this with the app: pantry check, scaling, and the assistant.