pescatariangluten-freenut-freesoy-free
Sardine Rarebit
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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
335Calories
15 gProtein
3 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories335 kcal
Protein15 g
Carbohydrates3.4 g
Fiber0.1 g
Sugars0.1 g
Total Fat35 g
Saturated Fat16 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol154 mg
Sodium547 mg
Potassium159 mg
Calcium398 mg
Iron0.5 mg
Magnesium23 mg
Phosphorus301 mg
Zinc2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A29 mcg
Vitamin E0.3 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate6.6 mcg
Choline42 mg
Caffeine0 mg
Water66 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 206. The excerpt below is the record exactly as published.
SARDINE RAREBIT. Melt two tablespoonfuls of butter, add half a pound of fresh cheese, grated or broken into bits, and stir constantly while it melts ; then add gradually the beaten yolk of an egg, diluted with two-thirds a cup of cream. Stir until smooth and slightly thickened; season with a scant half a teaspoonful of paprika, one-fourth a teaspoonful of salt and a few drops of tabasco sauce. Have ready a box of sardines
Cook this with the app: pantry check, scaling, and the assistant.