Sardine Salad
From Household science and arts, 1913
Presented as published in 1913. 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
1504Calories
2 gProtein
2 gCarbs
165 gFat
Full nutrition (34 nutrients)
Calories1504 kcal
Protein2.2 g
Carbohydrates1.6 g
Fiber0.1 g
Sugars1.4 g
Total Fat165 g
Saturated Fat26 g
Monounsaturated Fat37 g
Polyunsaturated Fat99 g
Omega-312 g
Cholesterol93 mg
Sodium1471 mg
Potassium62 mg
Calcium23 mg
Iron0.5 mg
Magnesium3.2 mg
Phosphorus49 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0.2 mg
Vitamin A36 mcg
Vitamin E7.3 mg
Vitamin K363 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate12 mcg
Choline76 mg
Caffeine0 mg
Water61 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 61. The excerpt below is the record exactly as published.
6 medium lettuce leaves 1 doz. sardines 2 hard-cooked eggs 2 ts. chopped pickle i c. boiled dressing RECIPE 261. 4 hard-cooked eggs 8 lettuce leaves 4 radishes } c. mayonnaise or boiled dressing RECIPE 262. 4 hard-cooked eggs 8 lettuce leaves 1 c. boiled dressing RECIPE 263. 2 0. chicken 1 0. celery 1} c. mayonnaise or boiled dressing and season it with boiled or mayonnaise dressing. Arrange the lobster on chilled lettuce leaves. G^tmish it with small lobster claws and dressing. SALMON SALAD Wash, chill, and dry lettuce leaves. Re- move the skin and bones from the salmon and flake it into pieces about one inch in size. Mix the salmon and half of the salad dressing, using a fork and being careful not to break up the fish. Arrange the salmon on lettuce leaves and put the extra dressing: on top. SARDINE SALAD
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