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Sardine (Sardine) a la Mayonnaise
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
182Calories
13 gProtein
0 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories182 kcal
Protein13 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat15 g
Saturated Fat2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat8.1 g
Cholesterol36 mg
Sodium166 mg
Potassium103 mg
Calcium101 mg
Iron0.9 mg
Magnesium12 mg
Phosphorus129 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A8 mcg
Vitamin E2.3 mg
Vitamin K4.4 mcg
Vitamin B60 mg
Vitamin B122.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate4.9 mcg
Choline22 mg
Caffeine0 mg
Water19 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 12. The excerpt below is the record exactly as published.
ardine ( Sardine ) a la Mayonnaise Take sardines out of the can carefully so as not to break them, one for each person, spread with mayonnaise dressing and decorate with whipped cream that has a little dissolved Cox’s gelatine in it, a strip all around through a paper tube making an oval strip across, forming a head with an eye of truffle. Place on bread (the size of the sardine) that has been spread with a mixture of butter and anchovy paste.
Cook this with the app: pantry check, scaling, and the assistant.