Sardine French Dressing

Name: Sardine French Dressing
Ingredients: Add 2 generous sieved tablespoons of sardines; to 1 cup of French dressing; and’ 114, teaspoons finely crushed caraway seeds

From A lady of good taste, 1954

Presented as published in 1954. 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

1477Calories

8 gProtein

8 gCarbs

161 gFat

Full nutrition (33 nutrients)

Calories1477 kcal

Protein7.6 g

Carbohydrates7.9 g

Fiber0.2 g

Sugars0 g

Total Fat161 g

Saturated Fat29 g

Monounsaturated Fat48 g

Polyunsaturated Fat77 g

Cholesterol42 mg

Sodium1565 mg

Potassium178 mg

Calcium130 mg

Iron1.4 mg

Magnesium13 mg

Phosphorus155 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1.4 mcg

Vitamin C1.5 mg

Vitamin A68 mcg

Vitamin E19 mg

Vitamin K0.8 mcg

Vitamin B60.1 mg

Vitamin B122.6 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.9 mg

Folate3 mcg

Choline22 mg

Caffeine0 mg

Water72 g

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 24. The excerpt below is the record exactly as published.

SARDINE FRENCH DRESSING Add 2 generous sieved tablespoons of sardines to 1 cup of French dress- ing and’ 114, teaspoons finely crushed caraway seeds. Blend thoroughly. CHUTNEY FRENCH DRESSING Add 3 tablespoons each of Major Grey’s India chutney and walnut cat- sup. Also add 1 teaspoon chopped parsley, chervil or tarragon. Blend well. BELLEVUE DRESSING To 1 cup of French dressing

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