Sardines a la Madras
From À la mode cookery, 1902
Presented as published in 1902. 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
113Calories
7 gProtein
15 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories113 kcal
Protein6.6 g
Carbohydrates15 g
Fiber0.8 g
Sugars1.6 g
Total Fat2.9 g
Saturated Fat0.5 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol21 mg
Sodium218 mg
Potassium98 mg
Calcium121 mg
Iron1.5 mg
Magnesium15 mg
Phosphorus109 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A4.8 mcg
Vitamin E0.3 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate1.7 mcg
Choline11 mg
Caffeine0 mg
Water22 g
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 70. The excerpt below is the record exactly as published.
Sardines a la Madras Stamp out some rounds of bread the size of a florin and half an inch thick, fry them a pale brown and lightly, so that they may be soft. Then spread them with a mixture made with a table-spoonful of sardines, butter, cream, and a sprinkle of curry powder mixed to a paste. Add half a tea-spoonful of French mustard, a dust of paprika, and a salt-spoonful of grated lemon-peel
Cook this with the app: pantry check, scaling, and the assistant.