Sardine Biscuits
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
49Calories
0 gProtein
2 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories49 kcal
Protein0.2 g
Carbohydrates1.7 g
Fiber0.2 g
Sugars0.8 g
Total Fat4.7 g
Saturated Fat0.4 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium134 mg
Potassium59 mg
Calcium9.9 mg
Iron0.4 mg
Magnesium3.6 mg
Phosphorus9.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A0.5 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.9 mcg
Choline0.4 mg
Caffeine0 mg
Water14 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 72. The excerpt below is the record exactly as published.
SARDINE BISCUITS. Canapes de Sardines. 6 sardines. 1 hard-boiled egg. 1 teaspoonful mustard. Watercress. 1 teaspoonful lemon juice. 1 teaspoonful Worcester sauce. 1 teaspoonful salad oil. Water biscuits
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