Sardine Sandwiches (Open Face)

Name: Sardine Sandwiches (Open Face)
Ingredients: Empty one box of sardines; add one teaspoon of prepared mustard; one heaping teaspoon of melted butter; xk teaspoon of salt; a little cayenne; juice of half a lemon; Cut bread in thin slices

From The Chapel Hill cook book, 1935

Presented as published in 1935. 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

116Calories

3 gProtein

15 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories116 kcal

Protein3.1 g

Carbohydrates15 g

Fiber0.9 g

Sugars1.7 g

Total Fat4.9 g

Saturated Fat2.5 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat0.7 g

Omega-30.1 g

Cholesterol9.6 mg

Sodium1370 mg

Potassium45 mg

Calcium69 mg

Iron1.1 mg

Magnesium11 mg

Phosphorus41 mg

Zinc0.3 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A31 mcg

Vitamin E0.1 mg

Vitamin K0.4 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.5 mg

Folate0.5 mcg

Choline0.8 mg

Caffeine0 mg

Water16 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 45. The excerpt below is the record exactly as published.

SARDINE SANDWICHES (OPEN FACE) Empty one box of sardines, remove skin and bone and rub to paste; add one teaspoon of prepared mustard, one heaping teaspoon of melted butter, xk teaspoon of salt, a little cayenne, juice of half a lemon; mix well. Cut bread in thin slices

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