pescatariandairy-freenut-freesoy-free
Sardine Canapes
From A calendar of dinners, with 615 recipes, 1913
Serves 1
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
550Calories
50 gProtein
2 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories550 kcal
Protein50 g
Carbohydrates1.7 g
Fiber0 g
Sugars0 g
Total Fat36 g
Saturated Fat2.3 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat7.7 g
Cholesterol213 mg
Sodium461 mg
Potassium596 mg
Calcium573 mg
Iron4.4 mg
Magnesium59 mg
Phosphorus735 mg
Zinc2 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D7.2 mcg
Vitamin C0 mg
Vitamin A48 mcg
Vitamin E5.9 mg
Vitamin K3.9 mcg
Vitamin B60.3 mg
Vitamin B1213 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7.9 mg
Folate15 mcg
Choline113 mg
Caffeine0 mg
Water159 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 94. The excerpt below is the record exactly as published.
Sardine Canapes Baked Beans Baked Potatoes Apple and Celery Salad Cheese Wafers Date Cream Pie Coffee *Sardine Canapes—Take 6 or 8 sardines, mash up with yolk of a hard-cooked egg, pepper and salt to taste, a little lemon juice and | tea- spoon melted Crisco. Have some rounds of bread fried a pretty golden brown color in hot Crisco, spread the mixture on the croutes; garnish round the edges with some finely chopped parsley and white of 1 egg rubbed through sieve
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