Sardines au Gratin
From What to eat, how to serve it, 1891
Presented as published in 1891. 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 What to eat, how to serve it (1891) by Christine Terhune Herrick, page 17. The excerpt below is the record exactly as published.
Sardines au gratin. Fresh Eggs, boiled. Sally-Lunn. Cocoa. Coffee. Sardines au gratin. — Open a box of sar- dines ; take them out carefully and lay them in a small pie-plate ; squeeze a few drops of a lemon on each fish, sprinkle lightly with fine crumbs
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