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Sardine Salad

Name: Sardine Salad
Yield: 1 servings
Ingredients: Two cups sliced boiled potatoes; one can sardines; one hard-boiled egg; one tablespoon olive oil; one and one-half teaspoons salt; some black pepper; two teaspoons sugar; piece of onion size of almond; juice of one lemon, or an equal quantity of vinegar; a small stalk of celery minced fine

From The Times cook book, no. 2, 1905

Serves 1

Presented as published in 1905. 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

646Calories

38 gProtein

101 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories646 kcal

Protein38 g

Carbohydrates101 g

Fiber18 g

Sugars15 g

Total Fat11 g

Saturated Fat3.7 g

Monounsaturated Fat13 g

Polyunsaturated Fat6.3 g

Omega-30.1 g

Cholesterol131 mg

Sodium3901 mg

Potassium2533 mg

Calcium613 mg

Iron30 mg

Magnesium194 mg

Phosphorus754 mg

Zinc3.5 mg

Copper4.2 mg

Manganese6.4 mg

Vitamin D4.4 mcg

Vitamin C35 mg

Vitamin A30 mcg

Vitamin E1.9 mg

Vitamin K3.1 mcg

Vitamin B61.4 mg

Vitamin B128.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)11 mg

Folate83 mcg

Choline78 mg

Caffeine0 mg

Water583 g

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 57. The excerpt below is the record exactly as published.

SARDIXE SALAD. Mrs. T. F. McCamant, Xo. 121 Avenue 45, East Los An- geles.—Two cups sliced boiled potatoes, one can sardines, one hard-boiled egg, one ta- blespoon olive oil, one slightly heaping tea- spoon mustard, one and one-half teaspoons salt, some black pepper, two teaspoons sugar, piece of onion size of almond, a few sprigs of parsley or a small stalk of celery minced fine, juice of one lemon, or an equal quan- tity of vineg

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