Sardine Eggs
From Evans' recipe cookery book, 1900
Presented as published in 1900. 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 Evans' recipe cookery book (1900), page 7. The excerpt below is the record exactly as published.
SARDINE EGGS, ingredients. 3 Hard-Boiled Eggs. Young Lettuce and Salad Vinegar, Pepper and Salt, Dressing. 8 to 12 Sardines. Method. Cut eggs lengthwise ; remove the yoke carefully ; skin, bone, and chop sardines ; season with a few drops of vinegar and with pepper and salt ; fill the cases with the mixture, chop yolks finely and scatter on the top. Serve on lettuce with salad dressing
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