Sardines
From Wholesome cookery, 1887
If tying is difficult, cook in buttered paper but do not serve in it.
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 16. The excerpt below is the record exactly as published.
Sardines. Take the middle bone out; make a stuflBng with bread soaked in milk, 1 yolk of egg, salt and pepper, chopped sorrel or parsley
Cook this with the app: pantry check, scaling, and the assistant.