Sardine Eggs
From The week end novels book of cookery, 1920
Presented as published in 1920. 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
357Calories
13 gProtein
1 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories357 kcal
Protein13 g
Carbohydrates1.3 g
Fiber0 g
Sugars1.1 g
Total Fat33 g
Saturated Fat7.3 g
Monounsaturated Fat14 g
Polyunsaturated Fat9 g
Cholesterol373 mg
Sodium132 mg
Potassium131 mg
Calcium51 mg
Iron1.2 mg
Magnesium10 mg
Phosphorus173 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A381 mcg
Vitamin E5.4 mg
Vitamin K26 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate44 mcg
Choline298 mg
Caffeine0 mg
Water79 g
As published
This recipe was extracted from The week end novels book of cookery (1920) by Allied Newspapers Limited, page 2. The excerpt below is the record exactly as published.
Sardine Egss. 2 hard-boiled eggs Pepper and salt Sardines 2 tomatoes loz. margarine Lettuce
Cook this with the app: pantry check, scaling, and the assistant.