pescatariannut-freesoy-free
Sardine Toast
From Cookery for every household, 1914
Serves 1
Presented as published in 1914. 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
501Calories
40 gProtein
28 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories501 kcal
Protein40 g
Carbohydrates28 g
Fiber1 g
Sugars14 g
Total Fat35 g
Saturated Fat7.8 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat6.6 g
Omega-30 g
Cholesterol378 mg
Sodium613 mg
Potassium871 mg
Calcium729 mg
Iron4.8 mg
Magnesium81 mg
Phosphorus837 mg
Zinc3.2 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D7.8 mcg
Vitamin C5.1 mg
Vitamin A205 mcg
Vitamin E2.6 mg
Vitamin K66 mcg
Vitamin B60.4 mg
Vitamin B1210 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)6.3 mg
Folate70 mcg
Choline266 mg
Caffeine0 mg
Water327 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 822. The excerpt below is the record exactly as published.
sardines in hot water, then remove the skin and bone, and chop them rather finely. (Any small broken pieces of sardine may be used for this savoury.) Put the butter and milk into a saucepan and heat them over the fire. Now add the egg without beating it, the minced sardine and seasoning, and stir over the fire until the mixture begins to thicken. Then draw the saucepan to one side and stir a few seconds longer. Pile a little of this mixture on each piece of toast, sprinkle with finely-chopped parsley
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