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Sardines with Sweet Potatoes and Butter a la Naemia
From The Swedish, French, American cook book, 1918
Serves 1
Serve on a hot platter with beurre sauce and chopped parsley.
Presented as published in 1918. 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
103Calories
2 gProtein
22 gCarbs
0 gFat
Full nutrition (20 nutrients)
Calories103 kcal
Protein2.1 g
Carbohydrates22 g
Sugars7.9 g
Total Fat0.5 g
Sodium0 mg
Potassium632 mg
Calcium29 mg
Iron0.5 mg
Magnesium25 mg
Phosphorus48 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin C19 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Thiamin (B1)0.1 mg
Niacin (B3)0.6 mg
Water103 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 150. The excerpt below is the record exactly as published.
Sardines with Sweet Potatoes and Butter a la Naemia Sardines aux Patates et au Beurre, a la Naemia Select long sweet potatoes; put in water with salt; boil until soft; leave until cold; remove skins, cut in slices lengthwise three-quarters of an inch in thickness; cut out with an oblong fluted cutter the length of the sardine; scoop the slices out in the centre making it look like a boat; put on a pan with butter; leave in oven until very hot; fry the sardines in butter
Cook this with the app: pantry check, scaling, and the assistant.