Sardines on Toast
From The junior cook book, 1920
A nice dish for breakfast or luncheon.
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
902Calories
48 gProtein
134 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories902 kcal
Protein48 g
Carbohydrates134 g
Fiber12 g
Sugars13 g
Total Fat42 g
Saturated Fat3.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat9.5 g
Omega-30.5 g
Cholesterol194 mg
Sodium1435 mg
Potassium984 mg
Calcium972 mg
Iron13 mg
Magnesium144 mg
Phosphorus767 mg
Zinc3.6 mg
Copper0.8 mg
Manganese4.8 mg
Vitamin D4.4 mcg
Vitamin C0 mg
Vitamin A36 mcg
Vitamin E2.1 mg
Vitamin K43 mcg
Vitamin B60.4 mg
Vitamin B128.2 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)17 mg
Folate13 mcg
Choline72 mg
Caffeine0 mg
Water148 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.
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 a very light brown. White bread is nice for this but if the family like an occasional change this is a good time to make rye bread toast. Arrange 2 sardines on each piece of toast — opening each tiny fisli, removing the center bones and laying the fish in neat fashion on the toast. Lay the covered toast on a shallow pan. Set the pan in a moderately hot oven for 5 minutes. Serve at once. This is a very nice dish for breakfast or luncheon. 61 VEGETABLES FRESH TOMATOES ON TOAST Make 4 pieces of toast. Slice a large tomato into 4 even slices. Lay 1 piece in tlie center of each piece of toast. Put y^ teaspoonful butter, 1 saltspoonful salt and 1 dash of pepper
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Cook this with the app: pantry check, scaling, and the assistant.