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Sardine Salad
From Kirmess cook book, 1907
Serves 2
Presented as published in 1907. 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
520Calories
83 gProtein
15 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories520 kcal
Protein83 g
Carbohydrates15 g
Fiber1.4 g
Sugars1.3 g
Total Fat13 g
Saturated Fat2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat4.8 g
Cholesterol258 mg
Sodium452 mg
Potassium1995 mg
Calcium430 mg
Iron4.2 mg
Magnesium135 mg
Phosphorus1261 mg
Zinc3 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D3.6 mcg
Vitamin C27 mg
Vitamin A107 mcg
Vitamin E1.6 mg
Vitamin K63 mcg
Vitamin B61.1 mg
Vitamin B1212 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.9 mg
Folate53 mcg
Choline59 mg
Caffeine0 mg
Water539 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 99. The excerpt below is the record exactly as published.
SABDINE SALAD. Marion Harland, Arrange a pint of cold cooked fish, flaked, on a bed of lettuce leaves and cover with sardine dressing. Care- fully split six selected sardines; remove the bones and SALADS. 231 arrange the halves on the top of the salad^ with the heads at the center. Oamish with slices of lemon
Cook this with the app: pantry check, scaling, and the assistant.