Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Sardines on Toast
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Mrs. William MacMaster.
A modern interpretation · AI-generated from the original record
Ingredients
- 4 sardines
- 1 dessertspoon flour
- Yi teacupful of water
- 1 dessertspoon anchovy sauce
- 1 oz. butter
- 1 dessertspoon of milk
Method
Cut small round pieces of bread, toast and butter.
Skin and bone sardines, mix with butter, cayenne, and half of the anchovy.
In a saucepan, mix flour, water, milk, and stir until thick.
Add sardine paste, heat, and spread on toast.
Sprinkle remaining anchovy over.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 3. The excerpt below is the record exactly as published.
Sardines on Toast. Have pieces of toast, about three inches by one and a half inches each, one for each guest, fried, preferably to a golden brown color, in hot dripping. Upon each piece place a whole carefully broiled sardine. Serve very hot as a savory at din- ner after the pudding or ices. Mrs. William MacMaster. Savory. Sardine Toast. 4 sardines. 1 dessertspoon flour. 16 PORTLAND WOMAN'S EXCHANGE COOK BOOK Yi teacupful of water. 1 dessertspoon anchovy sauce. 1 oz. butter. 1 dessertspoon of milk
Cook this with the app: pantry check, scaling, and the assistant.