pescatariannut-freesoy-free
Sardine Sandwich a la Mathilda, for Eight Persons
From The Swedish, French, American cook book, 1918
Serves 8
Presented as published in 1918. 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
No method was recorded for this recipe.
Nutrition per serving
151Calories
10 gProtein
17 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories151 kcal
Protein9.6 g
Carbohydrates17 g
Fiber0.7 g
Sugars1.6 g
Total Fat5.8 g
Saturated Fat0.9 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol77 mg
Sodium231 mg
Potassium231 mg
Calcium153 mg
Iron1.8 mg
Magnesium22 mg
Phosphorus165 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A26 mcg
Vitamin E0.5 mg
Vitamin K16 mcg
Vitamin B60.1 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate7.8 mcg
Choline51 mg
Caffeine0 mg
Water103 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 16. The excerpt below is the record exactly as published.
Sardine Sandwich a la Mathilda, for Eight Persons Sandwich aux Sardines, a la Mathilda Eight slices bread spread with butter, six sardines, two eggs, one tablespoon butter, one teaspoon chopped parsley, pinch of salt, pinch of cayenne pepper, bunch of watercress or lettuce for gar¬ nishing
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