pescatariangluten-freenut-freesoy-freeshellfish-free
Sardine Canapes
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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
233Calories
19 gProtein
2 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories233 kcal
Protein19 g
Carbohydrates1.7 g
Fiber0 g
Sugars1.7 g
Total Fat16 g
Saturated Fat4.9 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2.1 g
Cholesterol560 mg
Sodium186 mg
Potassium189 mg
Calcium75 mg
Iron1.8 mg
Magnesium15 mg
Phosphorus258 mg
Zinc1.6 mg
Copper0 mg
Manganese0 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A224 mcg
Vitamin E1.5 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.1 mg
Folate66 mcg
Choline441 mg
Caffeine0 mg
Water112 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 123. The excerpt below is the record exactly as published.
SARDINE CANAPES. Take sardines, the yolks of three or four hard-boiled eggs, a little but- ter, mustard, pepper, and vinegar
Cook this with the app: pantry check, scaling, and the assistant.