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Sardine Salad
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
Presented as published in 1880. 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
752Calories
141 gProtein
0 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories752 kcal
Protein141 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat16 g
Saturated Fat2.9 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat5.7 g
Cholesterol409 mg
Sodium576 mg
Potassium2720 mg
Calcium462 mg
Iron5.4 mg
Magnesium195 mg
Phosphorus2024 mg
Zinc4 mg
Copper0.7 mg
Manganese0.2 mg
Vitamin D3.6 mcg
Vitamin C0 mg
Vitamin A190 mcg
Vitamin E1.5 mg
Vitamin K2 mcg
Vitamin B61.8 mg
Vitamin B1218 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)12 mg
Folate88 mcg
Choline56 mg
Caffeine0 mg
Water371 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 102. The excerpt below is the record exactly as published.
Sardine Salad. Arrange one quart of any kind of cooked fish on a bed of crisp lettuce. Split six sardines
Cook this with the app: pantry check, scaling, and the assistant.