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Stuffed Chaud-froid Sardines a la Walde
From The Swedish, French, American cook book, 1918
Serves 1
Serve before the soup.
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
659Calories
73 gProtein
7 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories659 kcal
Protein73 g
Carbohydrates7.3 g
Fiber0 g
Sugars4.7 g
Total Fat36 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat11 g
Cholesterol333 mg
Sodium847 mg
Potassium911 mg
Calcium848 mg
Iron6.4 mg
Magnesium93 mg
Phosphorus1054 mg
Zinc3 mg
Copper0.9 mg
Manganese0.2 mg
Vitamin D9.9 mcg
Vitamin C0 mg
Vitamin A175 mcg
Vitamin E4.6 mg
Vitamin K6.9 mcg
Vitamin B60.4 mg
Vitamin B1218 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)12 mg
Folate30 mcg
Choline173 mg
Caffeine0 mg
Water161 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 9. The excerpt below is the record exactly as published.
Stuffed Chaud-froid Sardines a la Walde, for Eight Persons Chaud-froid de Sardines farcies, a la Walde Small can sardines, three tablespoons dissolved Cox’s gelatine, four tablespoons whipped cream, pepper, salt, one teaspoonful anchovy paste
Cook this with the app: pantry check, scaling, and the assistant.