Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Sardine Sandwich
From The national course in home economics, 1917
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- Remove bones from two boxes of sardines
- add four hard boiled eggs chopped fine
- the juice of one lemon
- salt to taste
- and pepper to taste
- a tablespoonful of melted butter or olive oil
- and chopped parsley
- place between two slices of bread
Method
Remove bones from two boxes of sardines.
Put sardines in a bowl, add four hard boiled eggs chopped fine, the juice of one lemon, salt and pepper to taste, a tablespoonful of melted butter or olive oil, and chopped parsley.
Mix to a paste and place between two slices of bread.
Nutrition per serving
598Calories
44 gProtein
39 gCarbs
29 gFat
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 32. The excerpt below is the record exactly as published.
Sardine Sandwich Remove bones from two boxes of sardines. Put sardines in a bowl, add four hard boiled eggs chopped fine, the juice of one lemon, salt and pepper to taste, a tablespoonful of melted butter or olive oil, and chopped parsley. Mix to a paste and place between two slices of bread
Cook this with the app: pantry check, scaling, and the assistant.