Sardines, Piedmontese

Name: Sardines, Piedmontese
Ingredients: some sardines; four well beaten yolks of eggs; one teaspoonful of tarragon vinegar; one teaspoonful of malt vinegar; one teaspoonful of made mustard; a small quantity of salt; one-half tablespoonful of butter; some slices of bread

From The Cook Book, by "Oscar" of the Waldorf, 1896

Presented as published in 1896. 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

450Calories

31 gProtein

31 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories450 kcal

Protein31 g

Carbohydrates31 g

Fiber1.4 g

Sugars4 g

Total Fat27 g

Saturated Fat6.8 g

Monounsaturated Fat7.8 g

Polyunsaturated Fat4.9 g

Omega-30.2 g

Cholesterol760 mg

Sodium572 mg

Potassium353 mg

Calcium240 mg

Iron5.6 mg

Magnesium41 mg

Phosphorus466 mg

Zinc3.1 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)3 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Water184 g

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 24. The excerpt below is the record exactly as published.

Sardines, Piedmontese. Scrape some sardines and place them in the oven to heat. Put in a saucepan four well beaten yolks of eggs, one teaspoonful each of tarragon vinegar, malt vinegar and made mustard, a small quantity of salt, and one-half tablespoonful of butter. Stir the sauce over the fire until it is quite thick, but do not allow it to boil. Cut some slices of bread

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