Sardine Salad
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Serve immediately.
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
1192Calories
246 gProtein
0 gCarbs
15 gFat
Full nutrition (27 nutrients)
Calories1192 kcal
Protein246 g
Carbohydrates0 g
Fiber0 g
Total Fat15 g
Saturated Fat3.4 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat3.6 g
Cholesterol606 mg
Sodium691 mg
Potassium4845 mg
Calcium350 mg
Iron6.3 mg
Magnesium331 mg
Phosphorus3312 mg
Zinc6 mg
Copper1.2 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin A331 mcg
Vitamin B63.3 mg
Vitamin B1222 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)17 mg
Folate161 mcg
Water653 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 61. The excerpt below is the record exactly as published.
SARDINE SALAD. Arrange one quart of any kind of cooked fish on a bed of crisp lettuce. Split six sardines, and if there are any bones, remove them. Cover the fish with the sardine dressing. Over this put the sardines, having the ends meet in the center of the dish. At the base of the dish make a wreath of thin slices of lemon. Garnish with parsley or lettuce
Cook this with the app: pantry check, scaling, and the assistant.