pescatariannut-freesoy-free
Fried Sardines
From The new practical housekeeping, 1890
Serves 2
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 212. The excerpt below is the record exactly as published.
Fried Sardines, procure largest- sized sardines, remove from oil, place on dish, and let drain a few minutes ; dip fish in well-beaten egg, and roll in cracker crumbs ; fry brown as fritters or in a little butter or oil ; mix oil left in box with cracker-crumbs, make in very small cakes and fry and use as a garnish for the fish, alternated with sprigs of parsley. Serve hot. If one wishes P^'^^'ne-Made Sardines can be made: Clean small fish, shrimps are nice, salt slightly
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