Broiled Sardines
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 24. The excerpt below is the record exactly as published.
Broiled Sardines. Select a dozen good-sized, firm sardines, place them in a double broiler and broil for two minutes on each side over a very brisk fire. Place six pieces of toast on a hot dish, lay the sardines on, being careful not to break them, pour over one-half gill of maitre d'hotel butter, garnish with half a dozen quarters of lemon
Cook this with the app: pantry check, scaling, and the assistant.