Sardine Sandwiches
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Use fresh butter on the bread and sprinkle salt over sardines while hot.
Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 148. The excerpt below is the record exactly as published.
Sardine Sandwiohes Take as many boneless sardines as are required, open each one lengthwise, being caref ul not to break tbem, and place the halves on a fine wire broiler. When they bave broiled a little on each side, set tbem away to cool. When cold, squeeze a little lemon juice
Cook this with the app: pantry check, scaling, and the assistant.