Sardine Salad
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 330. The excerpt below is the record exactly as published.
SARDINE SALAD. — Mix sardines with hard-boiled eggs, chopped fine, add some chopped parsley, and lay over the top some COOK COUNTY COOK BOOK 481 sliced lemon; garnish with lettuce, chopped fine, and wet in vine- gar.— Mrs. C. J. Jeffries, Winnetka, 111. VARIATION I. — 1 box of sardines, chopped fine, the yolks of 2 hard-boiled eggs, stirred with the oil of the sardines, the whites chopped; juice of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.