Sardine Rarebit

Name: Sardine Rarebit
Ingredients: four large sardines; two tablespoons of milk; a teaspoon of butter; a teaspoon of anchovy sauce; the yolks of two eggs

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

134Calories

7 gProtein

2 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories134 kcal

Protein6.8 g

Carbohydrates2 g

Fiber0 g

Sugars1.7 g

Total Fat14 g

Saturated Fat0.6 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol14 mg

Sodium522 mg

Potassium65 mg

Calcium41 mg

Iron0.1 mg

Magnesium15 mg

Phosphorus32 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A10 mcg

Vitamin E1.9 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.2 mg

Folate3.3 mcg

Choline6.3 mg

Caffeine0 mg

Water50 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 7. The excerpt below is the record exactly as published.

SARDINE RAREBIT Chop fine, four large sardines ; heat two tablespoons of milk and a teaspoon of butter; add a teaspoon of anchovy sauce, the sardines, and the yolks of two eggs

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