pescatariannut-freeegg-freesoy-free
Sardine with Lettuce (Sardine a la Salade) a la Russe
From The Swedish, French, American cook book, 1918
Serves 2
Stuffing: Stir the other tablespoon butter to a cream; add the anchovy paste and the skinned and boned sardines; mix; flavor with little salt and pepper; stuff the prunes.
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
650Calories
27 gProtein
117 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories650 kcal
Protein27 g
Carbohydrates117 g
Fiber10 g
Sugars48 g
Total Fat22 g
Saturated Fat1.8 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat5 g
Omega-30.2 g
Cholesterol122 mg
Sodium715 mg
Potassium1199 mg
Calcium485 mg
Iron6 mg
Magnesium97 mg
Phosphorus495 mg
Zinc2.2 mg
Copper0.6 mg
Manganese1 mg
Vitamin D3 mcg
Vitamin C0.7 mg
Vitamin A65 mcg
Vitamin E1.8 mg
Vitamin K69 mcg
Vitamin B60.4 mg
Vitamin B125.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)10 mg
Folate11 mcg
Choline60 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 2 servings.
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.
Sardine with Lettuce ( Sardine a la Salade) a la Russe Six slices of bread, half a pound prunes, some lettuce leaves, two tablespoons butter, one large teaspoon anchovy paste, five sardines
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