Sardine Sandwiches

Name: Sardine Sandwiches
Ingredients: a box of sardines; the juice of a small lemon; one or two teaspoonfuls of melted butter; a speck of cayenne pepper; salt; bread or crackers

From A bill of fare for every day in the year ..., 1892

Oil can be preferred over melted butter by some, and a slice of ripe tomato can be added to each sandwich.

Presented as published in 1892. 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

76Calories

1 gProtein

11 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories76 kcal

Protein1.3 g

Carbohydrates11 g

Fiber2.9 g

Sugars2.7 g

Total Fat4.7 g

Saturated Fat2.5 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.6 g

Omega-30.1 g

Cholesterol9.6 mg

Sodium24 mg

Potassium143 mg

Calcium31 mg

Iron0.7 mg

Magnesium8.6 mg

Phosphorus25 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C53 mg

Vitamin A32 mcg

Vitamin E0.3 mg

Vitamin K2.4 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate14 mcg

Choline6.2 mg

Caffeine0 mg

Water90 g

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 17. The excerpt below is the record exactly as published.

SARDINE SANDWICHES. These sandwiches may be made with bread or crack- ers. Drain off the oil; lay the sardines on soft paper to absorb all the oil possible. Pick over with silver knife and fork, removing the bones, etc., and mincing fine. For a box of sardines, use the juice of a small lemon, and one or two teaspoonfuls of melted butter, a speck of cayenne pepper, and salt

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