Sardine or Herring Salad
From In foreign kitchens, 1893
Can also use herring or other fish.
Presented as published in 1893. 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 In foreign kitchens (1893) by Helen Stuart Campbell, page 19. The excerpt below is the record exactly as published.
Sardine or Herring Salad. — Take a large round mould, a pudding-dish answering the purpose, and lay in it a dozen large boneless sardines, the tails pointing to the centre. Between the heads arrange delicate rounds of boiled beet and carrot, with very small sprigs of parsley, and pour over the whole just enough of the sour jelly to set them. When it is firm add more ; enough to make a mould an inch and a half thick
Cook this with the app: pantry check, scaling, and the assistant.