Baked Sardines

Ingredients

• slices of graham bread
• butter them
• the drained sardines
• a few drops of lemon juice
• sprinkle with fine cracker crumbs
• 1/2 pt. of liquor from a can of tomatoes
• a teaspoonful of butter
• 1 of flour
• a 1/2 teaspoon of onion juice
• a teaspoon of granulated sugar
• salt
• pepper

Method

1. 1

   Toast crustless slices of graham bread, and butter them.

2. 2

   Put the drained sardines on a tin plate, squeeze over them a few drops of lemon juice, and sprinkle with fine cracker crumbs.

3. 3

   Set the plate in the oven, and bake the fish for 10 minutes.

4. 4

   Transfer the sardines to the toast, and keep hot while you make the sauce: Strain 1/2 pt. of liquor from a can of tomatoes, and put into a porcelain-lined saucepan to heat.

5. 5

   Rub together a teaspoonful of butter and 1 of flour, stir these into the tomato liquor, and, as the sauce thickens, add a 1/2 teaspoon of onion juice, and a teaspoon of granulated sugar, salt and pepper to taste.

6. 6

   Boil up once, and pour over the sardines and toast.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 171. The excerpt below is the record exactly as published.

BAKED SARDINES.— Toast crustless slices of graham bread, and butter them. Put the drained sardines on a tin plate, squeeze over them a few drops of lemon juice, and sprinkle with fine crack- er crumbs. Set the plate in the oven, and bake the fish for 10 min- utes. Transfer the sardines to the toast, and keep hot while you make the following sauce: Strain J^ pt. of liquor from a can of tomatoes, and put into a porcelain-lined saucepan to heat. Rub together a teaspoonful of butter and 1 of flour, stir these into the tomato liquor, and, as the sauce thickens, add a J^ teaspoon of onion juice, and a teaspoon of granulated sugar, salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.