{"id":6575,"slug":"sardine-canapes","title":"SARDINE CANAPÉS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["six sardines","two tablespoons of lemon juice","a few drops of Worcestershire sauce","a dash of pepper","two teaspoons of chopped parsley","four tablespoons of creamed butter","slices of stale bread","whites of hard-boiled eggs","shredded olives"],"ingredients_norm":["sardine","lemon juice","few drops of worcestershire sauce","pepper","parsley","creamed butter","stale bread","whites of hard boiled egg","olive"],"steps":["Toast lightly diamond-shaped slices of stale bread.","Skin and bone six sardines, put them in a bowl and run to a paste with a silver spoon.","Add two tablespoons of lemon juice, a few drops of Worcestershire sauce, a dash of pepper, two teaspoons of chopped parsley and four tablespoons of creamed butter.","Spread the sardine mixture on the toasted bread.","Garnish with a border of whites of hard-boiled eggs, finely chopped, and on top scatter shredded olives."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w1:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"de5e78c478186ed33a50705d4f34ec64ad582f642a66db75bf4641083156493b","created_at":"2026-08-02T16:53:35Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/sardine-canapes"}