Sardine Salad

Ingredients

• Take two boxes of sardines
• one pint of chopped celery
• half a pint of cracker crumbs
• one pint of vinegar which must be boiled
• the yelks of four eggs well beaten
• one table-spoonful of butter
• two tea-spoonfuls of black pepper
• one tea-spoonful of salt
• half a tea-spoonful of Cayenne pepper

Method

1. 1

   Skin the sardines and mince them.

2. 2

   Mix with chopped celery and cracker crumbs.

3. 3

   Combine seasoning with beaten eggs and gradually pour in boiling vinegar.

4. 4

   Boil until thick, then pour over the sardines and mix well.

5. 5

   Let it cool before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 61. The excerpt below is the record exactly as published.

the yelks of four eggs well beaten, one table-spoonful of butter, one tea-spoonful of salt, and one tea-cupful of vinegar. Boil until it thickens. When cold, add one and a half tea-spoon- ful of made mustard. Pour over the salad, and mix with a silver fork. Mrs. L. C. Dimmitt. MACKEREL SALAD. Take two boxes of mackerel, and mince fine, taking out all the bones and pieces of fat; cut into small pieces half a dozen medium-sized cucumber pickles, and mix with the mackerel ; make a nice salad dressing, and pour over. Mrs. C. W. Darnall. SARDINE SALAD. Take two boxes of sardines; skin them, and take out the backbone; mince fine; one pint of chopped celery, half a pint of cracker crumbs, one pint of vinegar which must be boiled, the yelks of four eggs wrell beaten, one table-spoonful of butter, two tea-spoonfuls of black pepper, one tea-spoon- ful of salt, half a tea-spoonful of Cayenne pepper; mix the seasoning with the eggs, and gradually pour in the boiling vinegar ; set it on the stove, and boil until thick ; take it off, and pour over the sardines the celery and cracker crumbs ; mix well with a silver fork. Let the salad become perfectly cold before serving. Mrs. Lucy Keith. OYSTER SALAD. Take one can of cove oysters, two eggs, three table- spoonfuls of vinegar, one table-spoonful of butter, one tea- spoonful of celery-seed, half a tea-spoonful of Cayenne pep- per, half a tea-spoonful of black pepper, half a tea-spoonful 124 The New Kentucky Home Cook Book. of salt, and half a tea-spoonful of made mustard. Beat the butter and eggs together, add the cream, cook to the con- sistency of cream by placing the pan containing the mixture in a vessel of boiling water; add rolled cracker until thick. When cold, pour the dressing over the oysters. Mrs. Lucy Keith. OYSTER SALAD. To one can of cove oysters, picked to pieces, take one dozen hard-boiled eggs (use the yelks only ), mash them, and rub in smoothly one-fourth of a pound of butter (fresh olive- oil is the best; if used, four table-spoonfuls is enough), one tea-cupful of vinegar, one tea-spoonful of salt

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