Sardines on Toast
From The junior cook book, 1920
White or rye bread can be used.
Presented as published in 1920. 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
515Calories
34 gProtein
59 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories515 kcal
Protein34 g
Carbohydrates59 g
Fiber2.8 g
Sugars6.4 g
Total Fat15 g
Saturated Fat2.4 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat7 g
Omega-30.2 g
Cholesterol131 mg
Sodium855 mg
Potassium506 mg
Calcium605 mg
Iron6.7 mg
Magnesium68 mg
Phosphorus586 mg
Zinc2.3 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D4.4 mcg
Vitamin C0 mg
Vitamin A29 mcg
Vitamin E1.9 mg
Vitamin K2.4 mcg
Vitamin B60.3 mg
Vitamin B128.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)11 mg
Folate9.2 mcg
Choline69 mg
Caffeine0 mg
Water98 g
As published
This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 6. The excerpt below is the record exactly as published.
SAKDINES ON TOAST Open a can of sardines according to the direc- tions given on the can, and pour the contents onto a plate. Toast four pieces of bread
Cook this with the app: pantry check, scaling, and the assistant.