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Toast with Sardines
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. C. J. Jeffries, Winnetka, IL.
Presented as published in 1912. 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
62Calories
4 gProtein
7 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories62 kcal
Protein4.2 g
Carbohydrates6.8 g
Fiber0.4 g
Sugars0.8 g
Total Fat1.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.9 g
Cholesterol18 mg
Sodium106 mg
Potassium66 mg
Calcium63 mg
Iron0.8 mg
Magnesium8.1 mg
Phosphorus74 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A4 mcg
Vitamin E0.3 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate14 mcg
Choline11 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 99. The excerpt below is the record exactly as published.
TOAST WITH SARDINES.— Scrape and bone sardines, lay them on a plate; sprinkle with lemon juice and a little cayenne pepper. Stand them in the stove until thoroughly hot. Lay the sardines on slices of toast
Cook this with the app: pantry check, scaling, and the assistant.