Spanish Salad

Ingredients

• Take the yolks from the whites of 3 hard-boiled eggs
• Chop 1 onion very fine
• Scrape the skin from 1 box of sardines
• let stand for 15 or 20 minutes
• Empty 1 can of shrimps
• sprinkle with 3 or 4 tablespoons of vinegar
• fill the center with chopped parsley
• a tablespoon of capers
• to which 1 tablespoon of tomato ketchup is added

Method

1. 1

   Take the yolks from the whites of 3 hard-boiled eggs.

2. 2

   Chop the whites fine, or put them through a vegetable press; then put through the yolks.

3. 3

   Chop 1 onion very fine.

4. 4

   Scrape the skin from 1 box of sardines; cover them with vinegar, and let stand for 15 or 20 minutes.

5. 5

   Empty 1 can of shrimps; wash and dry them, and sprinkle with 3 or 4 tablespoons of vinegar.

6. 6

   Cover a round plate near the edge with crisp lettuce leaves, arrange on top the sardines, tails in; inside of the sardines a row of shrimps, using all; inside of this a row of the white of the egg, then one of the yolks, fill the center with chopped parsley, chopped gherkins, a tablespoon of capers, and baste the whole with French dressing, to which 1 tablespoon of tomato ketchup is added.

7. 7

   Serve at once.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 332. The excerpt below is the record exactly as published.

SPANISH SALAD.— Take the yolks from the whites of 3 hard-boiled eggs. Chop the whites fine, or put them through a vegetable press; then put through the yolks. Chop 1 onion very fine. Scrape the skin from 1 box of sardines; cover them with vinegar, and let stand for 15 or 20 minutes. Empty 1 can of shrimps; wash and dry them, and sprinkle with 3 or 4 tablespoons of vinegar. Cover a round plate near the edge with crisp lettuce leaves, arrange on top the sardines, tails in; inside of the sardines a row or ring of shrimps, using all; inside of this a row of th-e white of the egg, then one of the yolks, fill the center with chopped parsley, chopped gherkins, a tablespoon of capers, and baste the whole with French dressing, to which 1 tablespoon of tomato cat- sup is added

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