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Sardines, Fresh
From Cassell's dictionary of cookery, 1892
Serves 1
Time to broil is two minutes each side.
Presented as published in 1892. 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
52Calories
6 gProtein
0 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories52 kcal
Protein6.2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat2.9 g
Saturated Fat0.4 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.3 g
Cholesterol36 mg
Sodium9777 mg
Potassium101 mg
Calcium102 mg
Iron0.8 mg
Magnesium10 mg
Phosphorus123 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A8 mcg
Vitamin E0.5 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B122.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate2.5 mcg
Choline19 mg
Caffeine0 mg
Water15 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1711. The excerpt below is the record exactly as published.
Sardines, Fresh..— Clean the sardines, and press them gently -with a soft cloth till they are quite dry. Broil them on a gridiron over a clear brisk fire, and when they are done enough on one side turn them upon the other. Sprinkle a little salt
Cook this with the app: pantry check, scaling, and the assistant.