Sardines a la Pietmontaise

Name: Sardines a la Pietmontaise
Ingredients: Fry some bread in boiling fat; some sardines; Half an ounce of Butter; Yolks of four Eggs; One teaspoonful of Tarragon Vinegar; One teaspoonful of Malt Vinegar; A little made Mustard; Salt

From High-class cookery recipes, 1897

Presented as published in 1897. 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

450Calories

31 gProtein

31 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories450 kcal

Protein31 g

Carbohydrates31 g

Fiber1.4 g

Sugars4 g

Total Fat33 g

Saturated Fat6.8 g

Monounsaturated Fat7.8 g

Polyunsaturated Fat4.9 g

Omega-30.2 g

Cholesterol777 mg

Sodium572 mg

Potassium354 mg

Calcium241 mg

Iron5.6 mg

Magnesium41 mg

Phosphorus467 mg

Zinc3.1 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)3 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Water186 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 60. The excerpt below is the record exactly as published.

Sardines a la Pietmontaise. Fry some bread in boiling fat, and having taken the scales off some sardines, making them hot in the oven, put them on the fried bread, and pour over them the following sauce, made with — Yolks of four Eggs, well whipped. Half an ounce of Butter. 188 HIGH-CLASS COOKERY. One teaspoonful of Tarragon Vinegar. One teaspoonful of Malt Vinegar. A little made Mustard. Salt

Cook this with the app: pantry check, scaling, and the assistant.