pescatariannut-freeegg-freesoy-free
Sardines au Parmesan
From Cookery and housekeeping, 1882
Serves 4
Presented as published in 1882. 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
57Calories
4 gProtein
4 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories57 kcal
Protein4 g
Carbohydrates4.2 g
Fiber0.2 g
Sugars0.4 g
Total Fat2.7 g
Saturated Fat1.1 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol14 mg
Sodium162 mg
Potassium45 mg
Calcium87 mg
Iron0.4 mg
Magnesium6.2 mg
Phosphorus77 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate7.5 mcg
Choline6.6 mg
Caffeine0 mg
Water7.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 107. The excerpt below is the record exactly as published.
Sardines au Parmesan. Take small sardines, or if too large split them ; but the small ones make a neater dish ; let the oil drain away ; remove the skin and the tip of the tail, and give them a thin coating of Parmesan, grated very fine. Prepare strips of toast
Cook this with the app: pantry check, scaling, and the assistant.