Sardine Sandwiches a la Axel
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
These sandwiches can be used for picnic baskets or afternoon teas.
Presented as published in 1924. 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
1035Calories
43 gProtein
177 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories1035 kcal
Protein43 g
Carbohydrates177 g
Fiber8.3 g
Sugars19 g
Total Fat38 g
Saturated Fat3.6 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat7.5 g
Omega-30.7 g
Cholesterol88 mg
Sodium2805 mg
Potassium593 mg
Calcium832 mg
Iron13 mg
Magnesium118 mg
Phosphorus487 mg
Zinc3.9 mg
Copper0.5 mg
Manganese2.3 mg
Vitamin D0.5 mcg
Vitamin C2 mg
Vitamin A3.5 mcg
Vitamin E1 mg
Vitamin K3.6 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1 mg
Niacin (B3)23 mg
Folate4.9 mcg
Choline25 mg
Caffeine0 mg
Water153 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 17. The excerpt below is the record exactly as published.
Sardine Sandwiches a la Axel Sandwiches de Sardines a l’Axel Cut twelve slices of bread and spread them with butter; bone the sardines and stir them to a paste with two tablespoons of butter, one teaspoon of anchovy paste, a teaspoonful of lemon juice, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.