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Sardines
From The hearthstone; or, Life at home, 1883
Serves 4
Presented as published in 1883. 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
40Calories
3 gProtein
2 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories40 kcal
Protein3.4 g
Carbohydrates1.9 g
Fiber0.1 g
Sugars0.2 g
Total Fat2 g
Saturated Fat0.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol55 mg
Sodium71 mg
Potassium58 mg
Calcium35 mg
Iron0.6 mg
Magnesium5.9 mg
Phosphorus60 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0.2 mg
Vitamin A22 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate9.8 mcg
Choline41 mg
Caffeine0 mg
Water76 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 269. The excerpt below is the record exactly as published.
Sardines. — Sardines are not only delicious relishes for warm days, just as they are taken from their boxes, with no other sauce save the oil they arc preserved in, but they are susceptible of a number of ways of dressing and serving. They may be " grilled " in the fol- lowing manner: Open a box containing one dozen sardines, remove the skins and place the sardines on a tin plate in the oven till they are heated through. Meanwhile pour the oil from the sardines into a small saucepan, set it on the fire, and when it boils put in an even tablespoonful of flour; stir well ; then add gradually two gills of weak -Stock or water. Boil till it is as thick as rich cream, then add one teaspoonful of Worcestershire sauce with salt and plenty of cayenne pepper; beat together the yolk of one egg, one teaspoonful of French 424 THE hearthstone; or, life at home. mustard and one teaspoonful of vinegar
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