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Sardine Sandwiches
From Original White House Cookbook, 1887
Serves 2
Alternatively, chop the sardines up fine and squeeze a few drops of lemon juice into them, and spread between buttered bread or cold biscuits.
Presented as published in 1887. 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
52Calories
6 gProtein
0 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories52 kcal
Protein6.2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat2.9 g
Saturated Fat0.4 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.3 g
Cholesterol36 mg
Sodium77 mg
Potassium99 mg
Calcium96 mg
Iron0.7 mg
Magnesium9.8 mg
Phosphorus123 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A8 mcg
Vitamin E0.5 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B122.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate2.5 mcg
Choline19 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 149. The excerpt below is the record exactly as published.
SARDINE SANDWICHES. Take two boxes of sardines and throw the contents into hot water, having first drained away all the oil. A few minutes will free the sardines from grease. Pour away the water and dry the fish in a cloth ; then scrape away the skins and pound the sardines in a mortar till reduced to paste ; add pepper, salt and some tiny pieces of lettuce
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