vegetariangluten-freedairy-free
Sardine
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Mrs. J. K. Kollock.
Presented as published in 1913. 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
- Mash boneless sardines
- Season with lemon juice
- Now put on thick slice of tomato
- and spread with mayonnaise
- and finely chopped walnuts
- Serve on lettuce leaf
Method
Mash boneless sardines and spread on round slices of white bread.
Season with lemon juice.
Put on a thick slice of tomato to fit bread, spread with mayonnaise and finely chopped walnuts.
Serve on lettuce leaf.
Nutrition per serving
175Calories
2 gProtein
7 gCarbs
16 gFat
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 3. The excerpt below is the record exactly as published.
Sardine. Mash boneless sardines and spread on round slices of white bread. Season with lemon juice. Now put on thick slice of tomato to fit bread, and spread with mayonnaise and finely chopped walnuts. Serve on lettuce leaf
Cook this with the app: pantry check, scaling, and the assistant.