Sardines à la Souhise

Name: Sardines à la Souhise
Ingredients: a full dessert-spoonful of freshly grated Parmesan cheese; a dust of cayenne; half pint of sauce; dust with grated cheese and pepper; some fingers of fried bread or buttered toast

From Salads, sandwiches, and savouries, 1901

Tomato sauce mixed with cheese can be used instead.

Presented as published in 1901. 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

67Calories

3 gProtein

13 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories67 kcal

Protein3.5 g

Carbohydrates13 g

Fiber3.7 g

Sugars8.7 g

Total Fat1.3 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol1.6 mg

Sodium1194 mg

Potassium731 mg

Calcium51 mg

Iron2.4 mg

Magnesium37 mg

Phosphorus78 mg

Zinc0.6 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C17 mg

Vitamin A58 mcg

Vitamin E3.5 mg

Vitamin K6.9 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.4 mg

Folate22 mcg

Choline25 mg

Caffeine0 mg

Water224 g

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 31. The excerpt below is the record exactly as published.

Sardines d la Souhise. — Prepare a rich and rather thick Soubise sauce to which you add a full dessert- spoonful of freshly grated Parmesan cheese and a dust of cayenne for each half pint of sauce ; spread some fingers of fried bread or buttered toast with this, then lay on each a cleansed and boned sardine, cover with more sauce, dust with grated cheese and SAVOUR

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