Sardine a la Henriette
From The Swedish, French, American cook book, 1918
Serves 1
Serve before the soup.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 10. The excerpt below is the record exactly as published.
ardine ) a la Henriette Six sardines, teaspoon anchovy paste, half a cup whipped cream, three tablespoons dissolved Cox’s gelatine, cayenne pepper, salt, truffles, and white of egg for decoration
Cook this with the app: pantry check, scaling, and the assistant.