pescatariannut-freesoy-free
Creamed Sardines
From Delta Gamma cook book, 1922
Serves 1
Edna L. Keyes (Gamma)
Presented as published in 1922. 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
As published
This recipe was extracted from Delta Gamma cook book (1922), page 7. The excerpt below is the record exactly as published.
Creamed Sardines Drain from oil one good sized box of sardines, remove bones from fish, then wash. Melt one-fourth cup butter, add one-fourth cup stale bread crumbs and one cup cream or milk. When thoroughly heated, add two hard boiled eggs, finely chopped, the sardines, salt and pepper and paprika to taste
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