Sardine Canapes

Name: Sardine Canapes
Ingredients: sardines; an equal quantity of chopped hard-boiled eggs; a teaspoonful of lemon juice; half a teaspoonful of Worcestershire sauce; circles of bread

From Cookery for little girls, 1910

Presented as published in 1910. 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

357Calories

28 gProtein

30 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories357 kcal

Protein28 g

Carbohydrates30 g

Fiber1.4 g

Sugars3.6 g

Total Fat13 g

Saturated Fat1.9 g

Monounsaturated Fat4 g

Polyunsaturated Fat5.9 g

Omega-30.1 g

Cholesterol131 mg

Sodium603 mg

Potassium462 mg

Calcium481 mg

Iron4.8 mg

Magnesium53 mg

Phosphorus521 mg

Zinc1.7 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D4.4 mcg

Vitamin C2.3 mg

Vitamin A30 mcg

Vitamin E1.9 mg

Vitamin K2.4 mcg

Vitamin B60.2 mg

Vitamin B128.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)7.7 mg

Folate10 mcg

Choline69 mg

Caffeine0 mg

Water83 g

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 22. The excerpt below is the record exactly as published.

SARDINE CANAPES If only sardines happen to be left in the re- serve stock and yet something hot is needed, let the mother show the child how to make that rather unusual dish, sardine canapes. After re- moving the bones and tails, the sardines should be rubbed to a paste and mixed with an equal quantity of chopped hard-boiled eggs, seasoned with salt and pepper, a teaspoonful of lemon juice and half a teaspoonful of Worcestershire sauce. Then she must cut circles of bread

Cook this with the app: pantry check, scaling, and the assistant.