Savoury Toast
From Hilda's "where is it?" of recipes, 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 Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 75. The excerpt below is the record exactly as published.
SAVOURY TOAST— SCONES— SHAPE (COLD MEAT). SAVOURY TOAST. Ingredients. 4 boned Sardinei. \ sallspoonful of Ctyenne. I teaspoonful of Worcestershire Sauce. i oz. of Butter. Pound the ingredients with the sardines, and spread on hot buttered toast. SCONES (FOR FIVE O'CLOCK TEA). Ingredients. a lb. of Flour. 4 oz. of Butter or Fat. I pirtt of Milk. I teaspoonful of Baking Powder. Mix well together ; roll out half an inch thick, and cut with a wineglass. Bake twenty minutes. Cut in two, and butter, and send in hot. SCONES. Ingredients. 1 lb. of Flour. A few Currants, if liked. 2 oz. of Butter.
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