pescatariangluten-freedairy-freenut-freesoy-free
Sardine Loaf
From Delta Gamma cook book, 1922
Serves 1
Helen Loman (Xi)
Presented as published in 1922. 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
621Calories
23 gProtein
43 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories621 kcal
Protein23 g
Carbohydrates43 g
Fiber0.8 g
Sugars37 g
Total Fat39 g
Saturated Fat5.7 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat4.7 g
Cholesterol131 mg
Sodium3145 mg
Potassium365 mg
Calcium367 mg
Iron3.2 mg
Magnesium36 mg
Phosphorus451 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4.4 mcg
Vitamin C1.8 mg
Vitamin A29 mcg
Vitamin E1.9 mg
Vitamin K2.4 mcg
Vitamin B60.2 mg
Vitamin B128.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.8 mg
Folate9.2 mcg
Choline69 mg
Caffeine0 mg
Water240 g
As published
This recipe was extracted from Delta Gamma cook book (1922), page 7. The excerpt below is the record exactly as published.
Sardine Loaf 14 hard boiled eggs 1 can of sardines Chop eggs while warm and add the minced sardines. Season with salt and pepper and add the oil from the sardines. Pack in dish and serve cold with salad dressing
Cook this with the app: pantry check, scaling, and the assistant.