pescatariannut-freesoy-free
Sardine Salad Loaf
From Boston Cooking-School cook book, 1896
Serves 3
Presented as published in 1896. 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
686Calories
14 gProtein
15 gCarbs
78 gFat
Full nutrition (34 nutrients)
Calories686 kcal
Protein14 g
Carbohydrates15 g
Fiber0.5 g
Sugars1.7 g
Total Fat78 g
Saturated Fat11 g
Monounsaturated Fat15 g
Polyunsaturated Fat35 g
Omega-34 g
Cholesterol333 mg
Sodium703 mg
Potassium323 mg
Calcium136 mg
Iron2.3 mg
Magnesium25 mg
Phosphorus236 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A121 mcg
Vitamin E3.3 mg
Vitamin K143 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.7 mg
Folate36 mcg
Choline227 mg
Caffeine0 mg
Water189 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 219. The excerpt below is the record exactly as published.
SARDINE SALAD LOAF 1 large tin sardines Stiff Mayonnaise * 4 hard-cooked eggs 1 small loaf sandwich bread 1% cup shredded lettuce V4 cup butter Pickle, truffle
Cook this with the app: pantry check, scaling, and the assistant.