pescatariandairy-freenut-freesoy-free
Sardine Salad
From The white ribbon cook book, 1894
Serves 1
Presented as published in 1894. 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
311Calories
32 gProtein
1 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories311 kcal
Protein32 g
Carbohydrates1 g
Fiber0.2 g
Sugars0.4 g
Total Fat19 g
Saturated Fat4.4 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat5.9 g
Omega-30.1 g
Cholesterol482 mg
Sodium579 mg
Potassium466 mg
Calcium355 mg
Iron4.2 mg
Magnesium47 mg
Phosphorus581 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A185 mcg
Vitamin E2.7 mg
Vitamin K2.8 mcg
Vitamin B60.3 mg
Vitamin B127.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.8 mg
Folate55 mcg
Choline354 mg
Caffeine0 mg
Water127 g
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 57. The excerpt below is the record exactly as published.
Sardine Salad — Allow 3 sardines for each person; bone and fillet these, carefully removing all the skin, and set them aside until required. Boil 2 eggs for 3 minutes; shell them and break them up in your salad bowl with a spoon; mix with them a teaspoonful each French mustard and essence of anchovies, the strained oil from the tin of sardines with as much Lucca oil as will make 3 tablespoonfuls in all; add Chile, shallot, and good malt vinegar to taste (vinegar varies so much in acidity that it is difficult to specify the exact proportion). Cut up some nice crisp lettuce
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.