pescatariannut-freeegg-freesoy-free
Sardine Sandwich a la Montana
From The Swedish, French, American cook book, 1918
Serves 1
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
Nutrition per serving
808Calories
55 gProtein
89 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories808 kcal
Protein55 g
Carbohydrates89 g
Fiber4.1 g
Sugars9.6 g
Total Fat35 g
Saturated Fat3.9 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat11 g
Omega-30.4 g
Cholesterol249 mg
Sodium1501 mg
Potassium835 mg
Calcium966 mg
Iron11 mg
Magnesium111 mg
Phosphorus953 mg
Zinc3.7 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D7.3 mcg
Vitamin C0 mg
Vitamin A49 mcg
Vitamin E3.2 mg
Vitamin K4.5 mcg
Vitamin B60.4 mg
Vitamin B1213 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)17 mg
Folate16 mcg
Choline117 mg
Caffeine0 mg
Water158 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 18. The excerpt below is the record exactly as published.
Sardine Sandwich a la Montana, for Six Persons Sandwich aux Sardines, a la Montana Six slices bread, six sardines, one tablespoon butter, one small teaspoon anchovy paste
Cook this with the app: pantry check, scaling, and the assistant.