pescatariangluten-freedairy-freenut-freesoy-free
Sardine Dressing
From Miss Parloa's new cook book and marketing guide, 1880
Serves 1
Presented as published in 1880. 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
466Calories
44 gProtein
2 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories466 kcal
Protein44 g
Carbohydrates2.2 g
Fiber0 g
Sugars2.2 g
Total Fat30 g
Saturated Fat7.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.7 g
Cholesterol853 mg
Sodium478 mg
Potassium550 mg
Calcium387 mg
Iron4.6 mg
Magnesium49 mg
Phosphorus712 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D8 mcg
Vitamin C0 mg
Vitamin A322 mcg
Vitamin E3.6 mg
Vitamin K2.6 mcg
Vitamin B60.4 mg
Vitamin B128.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)4.1 mg
Folate96 mcg
Choline644 mg
Caffeine0 mg
Water194 g
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 100. The excerpt below is the record exactly as published.
Sardine Dressing". Pound in a mortar, until perfectly smooth, the yolks of four hard-boiled eggs and three sardines
Cook this with the app: pantry check, scaling, and the assistant.