pescatariannut-freesoy-free
Sardines and Cheese
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
306Calories
27 gProtein
16 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories306 kcal
Protein27 g
Carbohydrates16 g
Fiber2.8 g
Sugars2.5 g
Total Fat16 g
Saturated Fat1.4 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat4.8 g
Cholesterol131 mg
Sodium285 mg
Potassium514 mg
Calcium379 mg
Iron3.7 mg
Magnesium46 mg
Phosphorus475 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4.4 mcg
Vitamin C53 mg
Vitamin A30 mcg
Vitamin E3 mg
Vitamin K2.4 mcg
Vitamin B60.2 mg
Vitamin B128.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.4 mg
Folate33 mcg
Choline74 mg
Caffeine0 mg
Water153 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 292. The excerpt below is the record exactly as published.
SARDINES AND CHEESE.— Warm some sardines in the oil from the tin. Add pepper and salt and juice of a lemon. When hot, lay the sardines on a hot plate, sprinkle grated cheese over them. Thicken the sauce with a little flour and the yolk of an egg
Cook this with the app: pantry check, scaling, and the assistant.