Sardines and Spinach
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
388Calories
35 gProtein
15 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories388 kcal
Protein35 g
Carbohydrates15 g
Fiber7.5 g
Sugars3.7 g
Total Fat23 g
Saturated Fat6.8 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat3.4 g
Cholesterol746 mg
Sodium517 mg
Potassium2149 mg
Calcium437 mg
Iron12 mg
Magnesium289 mg
Phosphorus511 mg
Zinc3.9 mg
Copper0.5 mg
Manganese3.1 mg
Vitamin D4.4 mcg
Vitamin C96 mg
Vitamin A1893 mcg
Vitamin E9 mg
Vitamin K1643 mcg
Vitamin B60.9 mg
Vitamin B122.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.7 mg
Niacin (B3)2.6 mg
Folate748 mcg
Choline654 mg
Caffeine0 mg
Water460 g
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 15. The excerpt below is the record exactly as published.
Sardines and Spinach Prepare spinach as in the other spinach recipes. Pound up with it a dozen sardines. Add salt, pepper and a trifle of cayenne. Arrange this flat on a dish and garnish with hard-boiled quarters of egg
Cook this with the app: pantry check, scaling, and the assistant.