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Sardines on Toast
From Twentieth century home cook book, 1905
Serves 1
Presented as published in 1905. 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
648Calories
77 gProtein
0 gCarbs
46 gFat
Full nutrition (33 nutrients)
Calories648 kcal
Protein77 g
Carbohydrates0.2 g
Fiber0.2 g
Sugars0 g
Total Fat46 g
Saturated Fat4.8 g
Monounsaturated Fat12 g
Polyunsaturated Fat16 g
Cholesterol466 mg
Sodium1442 mg
Potassium1279 mg
Calcium1174 mg
Iron9.5 mg
Magnesium127 mg
Phosphorus1503 mg
Zinc4.2 mg
Copper0.6 mg
Manganese0.4 mg
Vitamin D15 mcg
Vitamin C1.1 mg
Vitamin A118 mcg
Vitamin E6.5 mg
Vitamin K9 mcg
Vitamin B60.6 mg
Vitamin B1227 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)18 mg
Folate32 mcg
Choline233 mg
Caffeine0 mg
Water210 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 146. The excerpt below is the record exactly as published.
SARDINES ON TOAST (Both). One dozen sardines. One tablespoonful of butter. Two teaspoonfuls of anchovy paste. One tablespoonful of Sauterne and a little tabasco
Cook this with the app: pantry check, scaling, and the assistant.