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Sardine Mustard

Name: Sardine Mustard
Yield: 2 servings
Ingredients: half-a-dozen sardines; yolks of four hard-boiled eggs; a shallot, finely minced; two table-spoonfuls of mustard; two tablespoonfuls of vinegar; the same of salad oil; salt and cayenne pepper to taste

From Cassell's dictionary of cookery, 1892

Serves 2

Presented as published in 1892. 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

623Calories

35 gProtein

2 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories623 kcal

Protein35 g

Carbohydrates1.9 g

Fiber0.7 g

Sugars0.2 g

Total Fat52 g

Saturated Fat2.2 g

Monounsaturated Fat14 g

Polyunsaturated Fat5.8 g

Omega-30.1 g

Cholesterol107 mg

Sodium409 mg

Potassium322 mg

Calcium298 mg

Iron2.5 mg

Magnesium37 mg

Phosphorus386 mg

Zinc1.1 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D3.6 mcg

Vitamin C0.1 mg

Vitamin A25 mcg

Vitamin E12 mg

Vitamin K3.2 mcg

Vitamin B60.1 mg

Vitamin B126.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4 mg

Folate8.6 mcg

Choline56 mg

Caffeine0 mg

Water125 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1709. The excerpt below is the record exactly as published.

Sardine Mustard. — Take half-a-dozen sardines, remove the bones carefully, and pound the flesh with the yolks of four hard-boiled eggs. Mix a shallot, finely minced, with the paste. Add also two table-spoonfuls of mustard mixed with vinegar, or any sort of made mustard, two tablespoonf uls of vinegar, and the same of salad oil, together with salt and cayenne pepjDer to tast

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