Sardine Sandwiches (Sandwiches aux Sardines)
From The Swedish, French, American cook book, 1918
Serves 4
Serve on a paper doily.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 39. The excerpt below is the record exactly as published.
Sardine Sandwiches ( Sandwiches aux Sardines ) Twenty-four slices of bread and butter, twelve sardines, two eggs, one teaspoon chopped parsley, one teaspoon pepper and salt, one bunch watercress or lettuce
Cook this with the app: pantry check, scaling, and the assistant.