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Sardines
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 146. The excerpt below is the record exactly as published.
Sardines. Free one dozen sardines from oil by laying them on paper, and scrape off the skin carefully so as not to break them. Put two tablaspoons of butter in chafing- dish ; when hot, put in sardines, turn carefully, and brown on both sides. When done, season with salt, pepper and lemon juice, and serve on toast. Oysters Panned. Clean and prepare twenty-four large oysters. Put two tablespoons of butter
Cook this with the app: pantry check, scaling, and the assistant.