pescatariangluten-freedairy-freenut-freesoy-free
Sardine Salad
From The new practical housekeeping, 1890
Serves 4
Alternatively, arrange sliced cucumber pickles and sliced hard-boiled eggs with the fish around the center of lettuce leaves.
Presented as published in 1890. 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
148Calories
14 gProtein
6 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories148 kcal
Protein14 g
Carbohydrates6.5 g
Fiber0.6 g
Sugars0.8 g
Total Fat7.1 g
Saturated Fat1.4 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat2.3 g
Cholesterol147 mg
Sodium775 mg
Potassium400 mg
Calcium177 mg
Iron1.6 mg
Magnesium29 mg
Phosphorus263 mg
Zinc1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D2.4 mcg
Vitamin C0.5 mg
Vitamin A54 mcg
Vitamin E1.1 mg
Vitamin K55 mcg
Vitamin B60.2 mg
Vitamin B123.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate15 mcg
Choline103 mg
Caffeine0 mg
Water231 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 496. The excerpt below is the record exactly as published.
Sardine Salad, — Wash the oil from six sardines, remove skin and bone and squeeze a little lemon juice over them, put a layer of lettuce leaves in salad bowl and over them the fish with two chopped hard-boiled eggs scattered over and serve with Sardine Dressing. Or arrange sliced cucumber pickles
Cook this with the app: pantry check, scaling, and the assistant.