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Sardine Rarebit

A historical recipe from Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899).

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A historical recipe

Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899). Project Gutenberg eBook #19077.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source Public domain in the USA
Credit

From Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899). Digitised by Project Gutenberg, eBook #19077 (https://www.gutenberg.org/ebooks/19077). Public domain in the USA; its status may differ elsewhere.

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.

Ingredients 5 ingredients

  1. two tablespoonfuls of butter
  2. a pound of fresh cheese
  3. a cup of cream
  4. a teaspoonful of paprica
  5. a teaspoonful of salt

Method

  1. Melt two tablespoonfuls of butter, add half a pound of fresh cheese, grated or broken into bits, and stir constantly while it melts;
  2. then add gradually the beaten yolk of an egg, diluted with two-thirds a cup of cream.
  3. Stir until smooth and slightly thickened;
  4. season with a scant half a teaspoonful of paprica, one-fourth a teaspoonful of salt and a few drops of tabasco sauce.
  5. Have ready a box of sardines, drained, broiled carefully and laid on the untoasted side of bread toasted on one side;
  6. pour the rarebit over the sardines and serve at once.

Plating

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