Spanish Sardine Salad
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 73. The excerpt below is the record exactly as published.
SPANISH SARDINE SALAD REMOVE the skin and bones from twelve to sixteen sardines ; cut them into short pieces, and mix in a basin with two tablespoonfuls of capers. Season with salt, pepper and vinegar, and mix with some finely shredded lettuces. Arrange this in a salad bowl, and garnish with stoned Spanish olives filled with anchovy butter
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