pescatariandairy-freenut-freesoy-free
Sardine Canapees
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Presented as published in 1884. 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
202Calories
15 gProtein
14 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories202 kcal
Protein15 g
Carbohydrates14 g
Fiber0.7 g
Sugars2.1 g
Total Fat9.2 g
Saturated Fat2.2 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat2.5 g
Cholesterol222 mg
Sodium273 mg
Potassium195 mg
Calcium150 mg
Iron2.2 mg
Magnesium21 mg
Phosphorus234 mg
Zinc1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A83 mcg
Vitamin E1.1 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B122.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.3 mg
Folate51 mcg
Choline170 mg
Caffeine0 mg
Water60 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 167. The excerpt below is the record exactly as published.
Sardine Canapees. — Mix the yolks of hard-boiled eggs with an equal amount of sardines rubbed to a paste ; season with lemon juice, and spread on thin slices of delicate toast
Cook this with the app: pantry check, scaling, and the assistant.