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Sardines on Toast
From The household cook book, 1902
Serves 3
Sufficient for 3 persons.
Presented as published in 1902. 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
391Calories
14 gProtein
3 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories391 kcal
Protein14 g
Carbohydrates3.3 g
Fiber0 g
Sugars0.2 g
Total Fat35 g
Saturated Fat18 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol302 mg
Sodium164 mg
Potassium244 mg
Calcium171 mg
Iron1.6 mg
Magnesium20 mg
Phosphorus266 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A88 mcg
Vitamin E1 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.4 mg
Folate26 mcg
Choline166 mg
Caffeine0 mg
Water98 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 54. The excerpt below is the record exactly as published.
SARDINES ON TOAST.- -Take 3 eggs, 3 sardines, 3 slices of buttered toast. Bone the sardines and pound them in a mortar with a pinch of salt, a little pepper, and cayenne. Spread this paste on the hot buttered toast. Heat |- pint of crea
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