Salade de Sardines d l'Espagnole (Spanish Sardine Salad)
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 423. The excerpt below is the record exactly as published.
Salade de Sardines d VMspaynole (Spanish Sardine Salad). — Remove the skin and bones from twelve to sixteen sardines, cut them into short pieces, and mix in a basin with two tablespoonfuls of capers. Season with salt, pepper, and vinegar, and mix with some finely shredded lettuces
Cook this with the app: pantry check, scaling, and the assistant.