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Sardine Canape
From The Landmarks club cook book, 1903
Serves 6
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 51. The excerpt below is the record exactly as published.
SARDINE CANAPE. One can sardines, one tablespoon mustard (dry), one pinch salt, half red pepper, one teaspoon essence of anchovies, one teaspoon Worcestershire sauce, six yolks hard-boiled eggs, two ounces butter
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