Sardine Sandwiches
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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
339Calories
19 gProtein
38 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories339 kcal
Protein19 g
Carbohydrates38 g
Fiber1.7 g
Sugars6.8 g
Total Fat13 g
Saturated Fat3.8 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol373 mg
Sodium411 mg
Potassium299 mg
Calcium183 mg
Iron3.3 mg
Magnesium32 mg
Phosphorus248 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D2.2 mcg
Vitamin C39 mg
Vitamin A149 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3 mg
Folate64 mcg
Choline299 mg
Caffeine0 mg
Water188 g
As published
This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 29. The excerpt below is the record exactly as published.
2 hard-boiled eggs, and salt. Mix smooth; chop the whites of the eggs. Butter thin slices of bread, spread with the paste and sprinkle over them the chopped whites. Trim and tie with narrow colored ribbons. SALMON SANDWICHES One can of salmon, half a pint of mayon- naise dressing, 1 tablespoonf ul of capers, and a little chives. Chop the salmon, chives, and capers together very fine. Mix in the dress- ing, and spread on thin slices of bread. SARDINE SANDWICHES Chop together boned sardines, 2 hard- 124 COLD DISHES FOR HOT WEATHER boiled eggs, 5 olives. Mix well, adding some of the oil of the sardines, lemon-juice, French mustard, and salt. Spread on thin slices of bread
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