Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Rye Bread | 1 slice (32g) | 83 |
| Egg | 1 large egg (50g) | 78 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-fourth pound sardellen
- one-fourth teaspoon parsley
- one-half pound sardellen
- two tablespoons neufchatel cheese
- two tablespoons sweet butter
- twelve small slices fresh rye bread
- two hard cooked eggs
- parsley
- cayenne
- pepper
Directions
SARDELLEN APPETIZER— One-fourth pound sardellen, one- fourth pound fresh butter (scant), one-fourth teaspoon parsley, chopped fine ; twelve small slices fresh rye bread or toast, two hard cooked eggs. Soak sardellen in cold water four hours, remove bones. Take equal parts of sardellen and fresh butter, creamed. Chop sar- dellen fine, mix with the butter, add the parsley and spread on fresh rye bread or toast. Separate egg, chop white fine and rice the yolk and decorate sandwiches with alternate rows ; or soak one-half pound sardellen, bone and mash them and add two tablespoons Neufchatel cheese, two tablespoons sweet butter, a little grated onion, a pinch cayenne pepper. Spread on thin slices of toast.