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Sardine Salad
From The Twin-city housewife, 1920
Serves 4
Presented as published in 1920. 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
83Calories
4 gProtein
6 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories83 kcal
Protein4.3 g
Carbohydrates5.5 g
Fiber0 g
Sugars0.2 g
Total Fat4.7 g
Saturated Fat0.9 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat2 g
Omega-30.2 g
Cholesterol57 mg
Sodium90 mg
Potassium276 mg
Calcium56 mg
Iron0.4 mg
Magnesium14 mg
Phosphorus84 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A21 mcg
Vitamin E0.4 mg
Vitamin K37 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate6.3 mcg
Choline43 mg
Caffeine0 mg
Water167 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 38. The excerpt below is the record exactly as published.
Sardine Salad Line a dish with crisp lettuce leaves, sprinkle with finely chopped celery, and arrange upon it sardines and slices of hard-boiled egg. Dot over with spoonfuls of mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.