Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Sardines with Eggs
From Kirmess cook book, 1907
Serves 1
Serve cold.
A modern interpretation · AI-generated from the original record
Ingredients
- eggs hard
- a little parsley chopped fine
- split sardines
Method
Boil eggs hard, chop whites and yolks separately, mix with parsley.
Place yolks in the center and whites around, add sardines, garnish with lemon, and serve with mayonnaise dressing.
Nutrition per serving
767Calories
86 gProtein
1 gCarbs
44 gFat
As published
This recipe was extracted from Kirmess cook book (1907), page 14. The excerpt below is the record exactly as published.
SARDINES WITH EGOS. Mrs. C. A. Gould's French Chef. Boil eggs hard, chop whites and yolks separately, add 42 KIRMESS COOK BOOK. a little parsley chopped fine^ season and mix all together, put yolks in center of dish, then whites around them, split sardines
Cook this with the app: pantry check, scaling, and the assistant.