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Sardine (Sardine) a la Milanaise

Name: Sardine (Sardine) a la Milanaise
Yield: 1 servings
Ingredients: Yolks of two hard-boiled eggs; three sardines; one small teaspoonful anchovy paste; three tablespoons dissolved Cox’s gelatine; one green pepper; four tablespoons whipped cream

From The Swedish, French, American cook book, 1918

Serves 1

Filling: Stir the sardines in a saucepan until smooth; add the hard-boiled yolks of eggs, anchovy paste, and the chopped green pepper. Then add the gelatine; last, the whipped cream — carefully.

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

402Calories

43 gProtein

8 gCarbs

22 gFat

Full nutrition (33 nutrients)

Calories402 kcal

Protein43 g

Carbohydrates8 g

Fiber0.1 g

Sugars4.7 g

Total Fat22 g

Saturated Fat9.4 g

Monounsaturated Fat6.9 g

Polyunsaturated Fat4.5 g

Cholesterol155 mg

Sodium464 mg

Potassium439 mg

Calcium372 mg

Iron2.7 mg

Magnesium46 mg

Phosphorus444 mg

Zinc1.4 mg

Copper0.7 mg

Manganese0.1 mg

Vitamin D3.9 mcg

Vitamin C15 mg

Vitamin A135 mcg

Vitamin E2.1 mg

Vitamin K3.7 mcg

Vitamin B60.2 mg

Vitamin B126.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5.1 mg

Folate21 mcg

Choline80 mg

Caffeine0 mg

Water100 g

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 11. The excerpt below is the record exactly as published.

three tablespoons dissolved Cox’s gelatine, pepper, salt, truffles, Spanish pepper for decoration, some aspic. How to Make It. Glaze little individual fish moulds with aspic. Decorate the body of the fish with Spanish pepper and the fins with truffle, making an eye from the skin of a lemon. Glaze again. Put a half sardine in each (turning the skin down), and aspic around the sardine; fill on top with the Henrietta filling. Leave in the ice box until ready to serve; dip in lukewarm water; turn out on bread the same size as the fish mould. Arrange on a fancy paper doily on a platter, forming a daisy with the heads to the centre and the tails out. Garnish with parsley in the centre and lemon all around. Serve before the soup. Sardine ( Sardine ) a la Milanaise Yolks of two hard-boiled eggs, three sardines, one small tea¬ spoonful anchovy paste, three tablespoons dissolved Cox’s gela¬ tine, one green pepper, four tablespoons whipped cream

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