pescatariandairy-freenut-freesoy-free
Sardine Salad
From The Times cook book, no. 2, 1905
Serves 1
Presented as published in 1905. 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
583Calories
51 gProtein
6 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories583 kcal
Protein51 g
Carbohydrates6.2 g
Fiber0.1 g
Sugars1.4 g
Total Fat38 g
Saturated Fat12 g
Monounsaturated Fat14 g
Polyunsaturated Fat8.5 g
Omega-30.1 g
Cholesterol1338 mg
Sodium587 mg
Potassium604 mg
Calcium299 mg
Iron7.1 mg
Magnesium53 mg
Phosphorus829 mg
Zinc4.9 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D8.2 mcg
Vitamin C0 mg
Vitamin A568 mcg
Vitamin E4.3 mg
Vitamin K2.1 mcg
Vitamin B60.6 mg
Vitamin B125.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.7 mg
Niacin (B3)1.8 mg
Folate172 mcg
Choline1049 mg
Caffeine0 mg
Water282 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 51. The excerpt below is the record exactly as published.
SARDINE SALAD. Miss B. E. Low, 1417 Hoover street.— Small can <ir sar- dines, chopped fine; two crackers, rolled fine; seven hard-boiled eggs, chopped fine; mix to- gether with a little salt, pepper and mayon- naise dressing
Cook this with the app: pantry check, scaling, and the assistant.