Sardine Sandwiches
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Bone and skin the sardines, then rub through a sieve.
Add cream, Crisco, pulp of tomato, and seasonings, and mix well.
Spread mixture between slices of buttered brown or white bread, and stamp out in rounds.
In the center of each round force a row of whipped cream seasoned with salt and red pepper, and place small stamped-out leaves of lettuce around the cream.
Original recipe, verbatim
Sardine Sandwiches
2 tablespoonfuls melted 1 tomato
Crisco Salt, pepper, and paprika
1 dozen sardines to taste
1 tablespoonful whipped Lettuce leaves
cream Slices of brown or white bread
Bone and skin the sardines, then rub through sieve, add cream,
Crisco, pulp of tomato and seasonings and mix well. Spread mixture
between slices of brown or white bread and butter, stamp out in rounds,
in center of each round force a row of whipped cream seasoned with salt
and red pepper, place small stamped out leaves of lettuce round the cream.
Sufficient for twelve sandwiches.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.