Sardine Salad

Ingredients

• a pint of sardines
• a half pint of good mayonnaise
• 2 tablespoonfuls of minced celery
• 6 medium-sized smooth tomatoes

Method

1. 1

   Dress sardines with mayonnaise mixed with minced celery.

2. 2

   Scoop out the centers of tomatoes, fill with the salad mixture, and secure the lids with toothpicks.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 162. The excerpt below is the record exactly as published.

Sardine Salad. Tamale Croquettes. Cucumber Pickles. Lemon Pie. Cheese. Picnic Pudding. Pomelo Beverage. Wooden plates, desert forks or spoons, cups and napkins. FRIED CHICKEN. Prepare in usual way; season and dredge thickly with flour; put into frying pan 1 tablespoonful each of butter and lard; when hot arrange the chicken in pan, thickest pieces in center; fry to golden brown over quick fire; turn and brown; then set in a steady, well-heated part of range, but not to fry fast; turn when necessary. In this way the juice is well retained and the meat tender. The bony portions may be served at home. STRAWBERRY ROLLS. Wash and hull 2 boxes of strawberries, drain and slice them, spread on a platter, sprinkle over them a very little lemon juice and 6 tablespoonfuls powdered sugar. Remove crusts from a dozen thin slices of bread; spread with melted but- COOKING AND OTHER RECIPES. 97 ter, then the berries, roll and tie with baby ribbon at each end. Wring- a napkin from cold water, pack the rolls in it, and then fold in a dry napkin. SARDINE SALAD. Dress a pint of sardines (which have been put up in oil,) with a half pint of good mayonnaise, into which has been stirred 2 tablespoonfuls of minced celery; scoop the centers, all seeds, from 6 medium- sized smooth tomatoes

Cook this with the app: pantry check, scaling, and the assistant.