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Appetizers

A historical recipe from Molly Gavin's own cookbook, by Molly Gavin (1927).

A historical recipe

Molly Gavin's own cookbook, by Molly Gavin (1927). Project Gutenberg eBook #77698.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Molly Gavin's own cookbook, by Molly Gavin (1927). Digitised by Project Gutenberg, eBook #77698 (https://www.gutenberg.org/ebooks/77698). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. 1 can sardines, ½ tsp lemon juice.
  2. ½ tsp grated onion, lettuce.
  3. Remove bones from sardines;
  4. add lemon juice and onion;
  5. mash well;
  6. spread between thin slices buttered bread;
  7. cut in fancy shapes or roll up with a sprig of watercress and tie with narrow ribbon to match color scheme.