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Sardine Eggs
From San Rafael cook book, 1906, 1906
Serves 1
Serve on a nest of green salad or watercress.
Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 38. The excerpt below is the record exactly as published.
SARDINE EGGS — Mrs. Thos. Menzies. Boil 4 eggs 10 minutes, then place them in cold water; scrape 4 •sardines gently and pound in mortiar; shell the eggs and cut through middle; take out the yolks and add to the sardines in the mortar, with 1 oz. of butter, a little pepper and salt, and a dessert spoon of parsley
Cook this with the app: pantry check, scaling, and the assistant.