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Sardine Salad
From The new Annie Dennis cook book, 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
829Calories
87 gProtein
7 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories829 kcal
Protein87 g
Carbohydrates7 g
Fiber0.1 g
Sugars4.7 g
Total Fat48 g
Saturated Fat8.3 g
Monounsaturated Fat16 g
Polyunsaturated Fat17 g
Cholesterol799 mg
Sodium1328 mg
Potassium1387 mg
Calcium1205 mg
Iron10 mg
Magnesium130 mg
Phosphorus1652 mg
Zinc5.1 mg
Copper0.6 mg
Manganese0.4 mg
Vitamin D17 mcg
Vitamin C0.2 mg
Vitamin A245 mcg
Vitamin E7.2 mg
Vitamin K18 mcg
Vitamin B60.6 mg
Vitamin B1228 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)16 mg
Folate74 mcg
Choline519 mg
Caffeine0 mg
Water319 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 105. The excerpt below is the record exactly as published.
Sardine Salad Wash the oil from a dozen sardines; remove the skin and bone. Put a head of crisp lettuce leaves in a salad bowl, chop up two hard boiled eggs, add the sardines to the lettuce, sprinkle with the egg, and pour over a plain salad dressing
Cook this with the app: pantry check, scaling, and the assistant.