Sardines Curried
From Salads, sandwiches, and savouries, 1901
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
38Calories
1 gProtein
8 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories38 kcal
Protein1.3 g
Carbohydrates8.2 g
Fiber2 g
Sugars2.4 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium4.7 mg
Potassium127 mg
Calcium22 mg
Iron0.9 mg
Magnesium12 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C2.4 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate15 mcg
Choline4.7 mg
Caffeine0 mg
Water24 g
As published
This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 29. The excerpt below is the record exactly as published.
Sardines Curried. — Prepare the fish as before, and place each on a finger of hot toast spread with curry butter, and serve covered with the following : Fry a teaspoonful each of curry powder and flour in oil with a finelv minced shallot, and when fried dilute with a little stock, and cook till thick. Now add a seasoning of lemon juice and coralline pepper
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