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Sardine with Eggs (Sardine aux CEufs) au Chaud-froid
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
373Calories
39 gProtein
1 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories373 kcal
Protein39 g
Carbohydrates0.6 g
Fiber0 g
Sugars0 g
Total Fat34 g
Saturated Fat5.4 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat7.9 g
Cholesterol264 mg
Sodium646 mg
Potassium639 mg
Calcium595 mg
Iron4.6 mg
Magnesium63 mg
Phosphorus758 mg
Zinc2.1 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D7.3 mcg
Vitamin C0 mg
Vitamin A49 mcg
Vitamin E3.2 mg
Vitamin K4.8 mcg
Vitamin B60.3 mg
Vitamin B1213 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.8 mg
Folate16 mcg
Choline117 mg
Caffeine0 mg
Water103 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 15. The excerpt below is the record exactly as published.
ardine with Eggs ( Sardine aux CEufs ) au Chaud-froid Six sardines, yolks of three eggs, one small teaspoon anchovy paste, pepper, salt, one tablespoon cream, one tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.