Sardines with Parmesan Cheese
From A second Dudley book of cookery and other recipes, 1914
Garnish with fried parsley.
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 62. The excerpt below is the record exactly as published.
SARDINES WITH PARMESAN CHEESE SIX or eight sardines, a quarter of a pound of flour, two ounces of grated Parmesan cheese, one egg, one ounce of butter, salt, cayenne or Krona pepper, and frying fat
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