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Sardine Salad
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
68Calories
5 gProtein
8 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories68 kcal
Protein4.7 g
Carbohydrates7.9 g
Fiber0.9 g
Sugars0.8 g
Total Fat2.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.5 g
Cholesterol56 mg
Sodium63 mg
Potassium318 mg
Calcium67 mg
Iron0.9 mg
Magnesium18 mg
Phosphorus89 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.6 mcg
Vitamin C22 mg
Vitamin A47 mcg
Vitamin E0.3 mg
Vitamin K133 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate18 mcg
Choline44 mg
Caffeine0 mg
Water184 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 145. The excerpt below is the record exactly as published.
SARDINE SALAD. Mix sardines with some hard-boiled eggs chopped fine, add some chopped parsley and lay over the top some sliced lemon; garnish with let- tuce, chopped fine and wet in vinegar
Cook this with the app: pantry check, scaling, and the assistant.