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Sardine Eggs

Name: Sardine Eggs
Yield: 2 servings
Ingredients: 6 eggs; 1 tablespoon of salad oil; 8 skinned and minced sardines; 1 teaspoon of lemon juice; a saltspoon of salt; a saltspoon of pepper; a saltspoon of mustard

From The Cook County cook book, 1912

Serves 2

Recipe by Mrs. Frank Ferguson, Franklin, 111.

Presented as published in 1912. 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

522Calories

45 gProtein

10 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories522 kcal

Protein45 g

Carbohydrates9.9 g

Fiber3.7 g

Sugars0.9 g

Total Fat33 g

Saturated Fat6.9 g

Monounsaturated Fat15 g

Polyunsaturated Fat9.1 g

Omega-30.1 g

Cholesterol700 mg

Sodium5510 mg

Potassium793 mg

Calcium532 mg

Iron7 mg

Magnesium85 mg

Phosphorus820 mg

Zinc3.5 mg

Copper0.5 mg

Manganese1.8 mg

Vitamin D7.8 mcg

Vitamin C1.1 mg

Vitamin A276 mcg

Vitamin E6.1 mg

Vitamin K24 mcg

Vitamin B60.5 mg

Vitamin B1210 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)5.6 mg

Folate84 mcg

Choline518 mg

Caffeine0 mg

Water188 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 37. The excerpt below is the record exactly as published.

SARDINE EGGS.— Boil 6 eggs hard and throw into cold wa- ter. Remove the shells and cut the eggs in halves, removing the yolks. Pound these yolks to a paste with a tablespoon of salad oil, and work into this paste 8 skinned and minced sardines. Now 60 EGGS add a teaspoon of lemon juice

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