Luncheon Sardines
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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 Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 35. The excerpt below is the record exactly as published.
Luncheon Sardines. Select firm, medium-sized sar- dines, remove skin carefully, put hot water dish on chafing-dish frame and pour into it pint of hot water; now put cutlet dish on top and into it put one tea- spoon butter, one teaspoon lunch paste, one-half wine glass of wine and very little white pepper
Cook this with the app: pantry check, scaling, and the assistant.