Sardine Salad
From New Delineator recipes., 1929
Presented as published in 1929. 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 New Delineator recipes. (1929) by Delineator Home Institute, page 52. The excerpt below is the record exactly as published.
SARDINE SALAD ^4 cup sardines Lettuce leaves }i cup hard-cooked egg Mayonnaise or French dressing I cucumber Remove the skin and bones from sardines and mLx with chopped hard-cooked eggs. Cut cucumber in thin sHces and arrange on lettuce leaves. Add sardine and egg mixture. Serve with mayon- naise or French dressing. SHRIMP SALAD I pint cooked shrimps or Lettuce, shredded celery, or prawns, fresh or canned shaved cabbage Marinade Mayonnaise or other dressing Marinate the shrimps and serve whole on lettuce, shredded celery, or finely shaved cabbage, and cover well with a mayonnaise or other dressing. Canned shrimps are excellent for salads. MISCELLANEOUS COMBINATIONS FOR SALADS 1. Asparagus and tomato 8. Orange, prune and nut 2. Cabbage, pineapple and 9. Prunes stuffed with cot- coconut tage-cheese 3. Pea, cheese and pickle 10. Carrot and shredded lettuce 4. Mashed potatoes, combined 11. Beet and cabbage salad \\ith pimiento, green pep- 12. Beet and egg salad per and hard-cooked egg 13. Cabbage, celery and water- 5. Pineapple, marshmallow and cress nuts 14. Mixed vegetables 6. Rice and carrots 15. Orange and Bermuda onion 7. Molded fruit gelatin 16. Tomato, cucumber
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