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Toast with Sardines
From The Cook County cook book, 1912
Serves 1
Serve hot.
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
139Calories
9 gProtein
16 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories139 kcal
Protein8.9 g
Carbohydrates16 g
Fiber0.9 g
Sugars1.9 g
Total Fat4.1 g
Saturated Fat0.6 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat1.9 g
Cholesterol36 mg
Sodium238 mg
Potassium139 mg
Calcium131 mg
Iron1.7 mg
Magnesium18 mg
Phosphorus153 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A8 mcg
Vitamin E0.6 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate34 mcg
Choline24 mg
Caffeine0 mg
Water24 g
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.