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Sardines au Parmesan
From Cookery and housekeeping, 1882
Serves 2
Use small sardines for a neater dish.
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
75Calories
8 gProtein
0 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories75 kcal
Protein7.6 g
Carbohydrates0.4 g
Fiber0 g
Sugars0 g
Total Fat4.6 g
Saturated Fat2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.7 g
Cholesterol26 mg
Sodium186 mg
Potassium61 mg
Calcium195 mg
Iron0.5 mg
Magnesium10 mg
Phosphorus148 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A30 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B121.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate2.1 mcg
Choline11 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 2 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. ginger and salt ; boil till the peas and rice are swollen and tender ; stir the whole, and stir in a little butter. Strain off the water ; have ready some hard-boiled eggs cut in halves, and an onion or two sliced and fried in butter to garnish with, or else add some small boiled onions. The peas and rice should not be clammy. Fish Kitcherie. Take any cold fish, pick it carefully from the bones, mix with a teacupful of boiled rice, i oz. of butter, a teaspoonful of mustard, two soft-boiled eggs, salt and cayenne to taste, and serve very hot. The quantities may be varied according to the amount of fish used. 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
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