Sardine Sandwiches
From Domestic science (Clark, Cornell home economics), 1911
Ensure sardines are well-prepared for best flavor.
Presented as published in 1911. 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
218Calories
23 gProtein
8 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories218 kcal
Protein23 g
Carbohydrates7.9 g
Fiber0.5 g
Sugars2.5 g
Total Fat11 g
Saturated Fat3.5 g
Monounsaturated Fat13 g
Polyunsaturated Fat6 g
Omega-30.1 g
Cholesterol131 mg
Sodium283 mg
Potassium500 mg
Calcium358 mg
Iron2.8 mg
Magnesium44 mg
Phosphorus463 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4.4 mcg
Vitamin C60 mg
Vitamin A29 mcg
Vitamin E2 mg
Vitamin K2.4 mcg
Vitamin B60.2 mg
Vitamin B128.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.1 mg
Folate36 mcg
Choline74 mg
Caffeine0 mg
Water161 g
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 100. The excerpt below is the record exactly as published.
Sardine Sandwiches. Remove skin and bones from sardines and mash to a paste. Add same amount of yolk of hard-cooked eggs, rubbed through a sieve. Season with salt, red pepper, and a few drops of lemon juice; mix with melted butter or olive oil
Cook this with the app: pantry check, scaling, and the assistant.