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Sardine Cocktail
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
A refreshing appetizer.
Presented as published in 1911. 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
84Calories
1 gProtein
23 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories84 kcal
Protein0.9 g
Carbohydrates23 g
Fiber0.4 g
Sugars16 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium693 mg
Potassium286 mg
Calcium19 mg
Iron0.6 mg
Magnesium13 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A19 mcg
Vitamin E1.1 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate17 mcg
Choline11 mg
Caffeine0 mg
Water98 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 36. The excerpt below is the record exactly as published.
SARDINE COCKTAIL — Drain and skin one-half box bone- less sardines and separate into small pieces. Add one-half cup tomato catsup, mixed with two teaspoons Worcestershire sauce, one-half teaspoon tabasco sauce, the juice of one lemon, and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.