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Sardine Eggs
From Tried favourites cookery book, 1909
Serves 2
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
62Calories
6 gProtein
0 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories62 kcal
Protein6.2 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat3.8 g
Saturated Fat1 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol111 mg
Sodium74 mg
Potassium84 mg
Calcium62 mg
Iron0.8 mg
Magnesium7.9 mg
Phosphorus111 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A44 mcg
Vitamin E0.5 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate13 mcg
Choline83 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 95. The excerpt below is the record exactly as published.
Sardine Eggs. Boil as many eggs as you require, hard. Cut eggs in lialf and remove yolks. Scrape and bone one sardine to each -egg, pound yolks and sardine mixture together ; add salt, and a. little cayenne peppe
Cook this with the app: pantry check, scaling, and the assistant.