Broiled Sardines
A historical recipe from A little cook book for a little girl, by Caroline French Benton (1905).
A historical recipe
A little cook book for a little girl, by Caroline French Benton (1905). Project Gutenberg eBook #16514.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A little cook book for a little girl, by Caroline French Benton (1905). Digitised by Project Gutenberg, eBook #16514 (https://www.gutenberg.org/ebooks/16514). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- These little fish are really not broiled at all, but that is the name of the nice and easy dish.
- Take a box of large sardines and drain off all the oil, and lay them on heavy brown paper while you make four slices of toast.
- Trim off the edges and cut them into strips, laying them in a row on a hot platter.
- Put the sardines into the oven and make them very hot, and lay one on each strip of toast and sprinkle them with lemon juice, and put sliced lemon and sprigs of parsley all around.