Poached Eggs on Sardine Toast
From The Cook County cook book, 1912
Serves 1
Alternatively, spread with minced boiled ham.
Presented as published in 1912. 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 County cook book (1912) by Associated College Women Workers, page 36. The excerpt below is the record exactly as published.
POACHED EGGS ON SARDINE TOAST.— Spread toast with butter and sardine paste and place a poached egg on each slice
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