Deviled Sardines on Toast
From "Dainty dishes", 1903
Presented as published in 1903. 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 "Dainty dishes" (1903) by Adolphe Meyer, page 12. The excerpt below is the record exactly as published.
Deviled Sardines on Toast. Remove the skin from some boneless sardines and place two together on oblong pieces of buttered toast. Sprinkle over some cayenne pepper and place for a few minutes in a hot oven, so as to heat thoroughly. . Serve on a folded napkin with small pieces of lemon
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