Picnic
Sardine salad
Sardine salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including drain the oil from a box of sardines and squeeze three drops of lemon juice on each .
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Drain the oil from a box of sardines and squeeze three drops of lemon juice on each fish.
- Lay crisp lettuce leaves in iced water for half an hour, then shake free of moisture and lay on a chilled platter.
- Serve with crackers and cream cheese.
Historical transcription
Source method
- 1
Drain the oil from a box of sardines and squeeze three drops of lemon juice on each fish. Lay crisp lettuce leaves in iced water for half an hour, then shake free of moisture and lay on a chilled platter. On each leaf lay a sardine, and upon this pour a spoonful of thick mayonnaise dressing. Garnish the edge of the platter with cold boiled beets cut into star shapes. Serve with crackers and cream cheese.
Nutrition pending
No invented nutrition numbers.
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