pescatariangluten-freedairy-freenut-freesoy-free
Sardines Vinaigrette
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. 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
242Calories
21 gProtein
16 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories242 kcal
Protein21 g
Carbohydrates16 g
Fiber1.4 g
Sugars1.8 g
Total Fat11 g
Saturated Fat3.4 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol252 mg
Sodium256 mg
Potassium758 mg
Calcium259 mg
Iron2.3 mg
Magnesium47 mg
Phosphorus381 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D3.3 mcg
Vitamin C27 mg
Vitamin A90 mcg
Vitamin E1.5 mg
Vitamin K67 mcg
Vitamin B60.3 mg
Vitamin B124.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.2 mg
Folate32 mcg
Choline184 mg
Caffeine0 mg
Water414 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 57. The excerpt below is the record exactly as published.
ardines, vinaigrette. Remove the skins from a can of sardines, and ar- range on a platter, on a lettuce leaf. Sprinkle with salt and fresh-ground black pepper, pour a spoonful of vinaigre and one of olive oil over them, and sprinkle with chopped parsley. Garnish with a lemon cut in half, two hard- boiled eggs cut in two, some chopped onion on a small leaf of lettuce, and another small leaf filled with small French capers
Cook this with the app: pantry check, scaling, and the assistant.