Sardine Sandwiches

Name: Sardine Sandwiches
Ingredients: 24 slices of thin bread; 12 sardines; 2 eggs; 1 teaspoonful of chopped parsley; 1 teaspoonful of cayenne and black pepper; 1 bunch watercress or one lettuce

From Savouries and sweets suitable for luncheons and dinners, 1886

Presented as published in 1886. 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

1553Calories

32 gProtein

138 gCarbs

96 gFat

Full nutrition (34 nutrients)

Calories1553 kcal

Protein32 g

Carbohydrates138 g

Fiber6.3 g

Sugars15 g

Total Fat96 g

Saturated Fat20 g

Monounsaturated Fat45 g

Polyunsaturated Fat27 g

Omega-30 g

Cholesterol372 mg

Sodium3591 mg

Potassium651 mg

Calcium282 mg

Iron8.8 mg

Magnesium95 mg

Phosphorus475 mg

Zinc3 mg

Copper0.6 mg

Manganese1.4 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A981 mcg

Vitamin E11 mg

Vitamin K99 mcg

Vitamin B60.5 mg

Vitamin B121 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.2 mg

Niacin (B3)10 mg

Folate314 mcg

Choline332 mg

Caffeine0 mg

Water543 g

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 15. The excerpt below is the record exactly as published.

Sardine Sandwiches. I FFor Twenty-pour Sandwiches. — 24 slices of thin bread and ittter; 12 sardines; 2 eggs; 1 teaspoonful of chopped rrsley ; 1 teaspoonful of cayenne and black pepper ; 1 bunch watercress or one lettuce

Cook this with the app: pantry check, scaling, and the assistant.