Sardine Toasts
From English and French cookery, 1890
Presented as published in 1890. 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
22Calories
0 gProtein
7 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories22 kcal
Protein0.4 g
Carbohydrates6.9 g
Fiber0.3 g
Sugars2.5 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1 mg
Potassium103 mg
Calcium6 mg
Iron0.1 mg
Magnesium6 mg
Phosphorus8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate20 mcg
Choline5.1 mg
Caffeine0 mg
Water92 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 82. The excerpt below is the record exactly as published.
a few drops of lemon-juice. Drain the marrow, spread quickly on the toast, and serve hot. Mushroom. — Fry some mushrooms in butter, with a sprinkling of pepper and salt. Have some slices of buttered toast, and as soon as the mushrooms are cooked, lay them on the toast, and send to table at once. Salmon. — Cut some smoked salmon in the very thinnest possible slices ; lay these neatly on pieces of buttered toast, sprinkle with pepper, and put into the oven, with a piece of buttered paper over them, just long enough to get quite hot. Sardine. — Take some sardines
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