Sardines on Toast

Name: Sardines on Toast
Ingredients: Drain sardines; serve with lemon butter

From A textbook of domestic science for high schools, 1913

Presented as published in 1913. 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

191Calories

23 gProtein

0 gCarbs

10 gFat

Full nutrition (33 nutrients)

Calories191 kcal

Protein23 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat10 g

Saturated Fat1.4 g

Monounsaturated Fat3.6 g

Polyunsaturated Fat4.7 g

Cholesterol131 mg

Sodium282 mg

Potassium365 mg

Calcium351 mg

Iron2.7 mg

Magnesium36 mg

Phosphorus451 mg

Zinc1.2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D4.4 mcg

Vitamin C0 mg

Vitamin A29 mcg

Vitamin E1.9 mg

Vitamin K2.4 mcg

Vitamin B60.2 mg

Vitamin B128.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.8 mg

Folate9.2 mcg

Choline69 mg

Caffeine0 mg

Water55 g

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 45. The excerpt below is the record exactly as published.

Sardines on Toast Drain sardines. Cook in a chafing-dish till heated, turning often. Place on small oblong pieces of toast and serve with lemon butter

Cook this with the app: pantry check, scaling, and the assistant.