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Sardine Salad
From The household cook book, 1902
Serves 1
Presented as published in 1902. 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
207Calories
19 gProtein
1 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories207 kcal
Protein19 g
Carbohydrates1.1 g
Fiber0 g
Sugars1.1 g
Total Fat13 g
Saturated Fat3.7 g
Monounsaturated Fat5 g
Polyunsaturated Fat2.7 g
Cholesterol409 mg
Sodium201 mg
Potassium225 mg
Calcium146 mg
Iron1.9 mg
Magnesium20 mg
Phosphorus295 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.4 mcg
Vitamin C0 mg
Vitamin A157 mcg
Vitamin E1.5 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B123.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.4 mg
Folate47 mcg
Choline313 mg
Caffeine0 mg
Water90 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 162. The excerpt below is the record exactly as published.
SARDINE SALAD — Drain the oil from a small box of sardines, laying them afterward on brown paper so that no trace may re- main of the oil in which they are preserved. Eemove the skin and bones, and iDour a little lemon juice over them. Lay them on a bed of lettuce, pour a plain French dressing over them, and garnish with 2 hard-boiled eggs
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