Sardine Croute

Name: Sardine Croute
Ingredients: a dozen sardines; one teaspoonful of anchovy sauce; one teaspoonful of Harvey sauce; a pinch of cayenne pepper; a pinch of salt; of black pepper; two tablespoonsful of whipped cream

From The Dudley book of cookery and household recipes, 1909

Presented as published in 1909. 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

2Calories

0 gProtein

0 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories2.3 kcal

Protein0.3 g

Carbohydrates0.2 g

Fiber0 g

Sugars0.2 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium510 mg

Potassium19 mg

Calcium2.8 mg

Iron0.1 mg

Magnesium11 mg

Phosphorus0.5 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.3 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate3.3 mcg

Choline0.9 mg

Caffeine0 mg

Water4.6 g

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 55. The excerpt below is the record exactly as published.

SARDINE CROUTES SKIN and bone a dozen sardines. Pound them in a mortar with one teaspoonful of anchovy sauce, one teaspoonful of Harvey sauce, a pinch of cayenne pepper, a pinch of salt and of black pepper. Pass through a wire sieve, then add two tablespoonsful of whipped cream

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