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Toast with Sardines
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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
276Calories
26 gProtein
16 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories276 kcal
Protein26 g
Carbohydrates16 g
Fiber0.7 g
Sugars2 g
Total Fat12 g
Saturated Fat1.7 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat5.3 g
Omega-30.1 g
Cholesterol131 mg
Sodium426 mg
Potassium416 mg
Calcium416 mg
Iron3.7 mg
Magnesium45 mg
Phosphorus486 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D4.4 mcg
Vitamin C5.9 mg
Vitamin A29 mcg
Vitamin E1.9 mg
Vitamin K2.4 mcg
Vitamin B60.2 mg
Vitamin B128.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.3 mg
Folate12 mcg
Choline70 mg
Caffeine0 mg
Water80 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 118. The excerpt below is the record exactly as published.
TOAST WITH SARDINES. Scrape and bone sardines, lay them on a plate; sprinkle them with lemon juice and a little cayenne pepper. Stand them in the oven until thoroughly hot: have ready some neat slices of hot-buttered toast
Cook this with the app: pantry check, scaling, and the assistant.