Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
dairy-freenut-free
Broiled Sardine Canapes
From Kirmess cook book, 1907
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- six oblong pieces of toast
- two sardines for each piece of toast
- a little lemon juice
- small pieces of lemon and parsley
Method
Broil sardines and squeeze lemon juice over them.
Serve on toast garnished with lemon and parsley.
Nutrition per serving
1059Calories
87 gProtein
82 gCarbs
40 gFat
As published
This recipe was extracted from Kirmess cook book (1907), page 13. The excerpt below is the record exactly as published.
BROILED SARDINE CANAPES. Mrs. C. A. Oould, New York. Take six oblong pieces of toast the size of boneless sardines. Broil two sardines for each piece of toast. Squeeze a little lemon juice over sardines, garnish with small pieces of lemon ojid parsle
Cook this with the app: pantry check, scaling, and the assistant.