pescatariangluten-freedairy-freenut-freesoy-free
Sardines with Eggs
From Kirmess cook book, 1907
Serves 1
Serve cold.
Presented as published in 1907. 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
696Calories
80 gProtein
0 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories696 kcal
Protein80 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat39 g
Saturated Fat6.2 g
Monounsaturated Fat13 g
Polyunsaturated Fat16 g
Omega-30 g
Cholesterol612 mg
Sodium992 mg
Potassium1260 mg
Calcium1174 mg
Iron9.6 mg
Magnesium123 mg
Phosphorus1569 mg
Zinc4.6 mg
Copper0.6 mg
Manganese0.3 mg
Vitamin D15 mcg
Vitamin C0 mg
Vitamin A176 mcg
Vitamin E6.6 mg
Vitamin K8 mcg
Vitamin B60.6 mg
Vitamin B1227 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)16 mg
Folate54 mcg
Choline372 mg
Caffeine0 mg
Water217 g
As published
This recipe was extracted from Kirmess cook book (1907), page 14. The excerpt below is the record exactly as published.
SARDINES WITH EGOS. Mrs. C. A. Gould's French Chef. Boil eggs hard, chop whites and yolks separately, add 42 KIRMESS COOK BOOK. a little parsley chopped fine^ season and mix all together, put yolks in center of dish, then whites around them, split sardines
Cook this with the app: pantry check, scaling, and the assistant.