Picnic
Canapés of sardines
Canapés of sardines, preserved from Marion Harland’s 1903 cookbook with ingredient cues including work into them a teaspoonful of melted butter, a teaspoonful of lemon juice, a pinch.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- work into them a teaspoonful of melted butter, a teaspoonful of lemon juice, a pinch of salt and four or five drops of Ta basco sauce.
- Spread the toast first with butter, then with the sardine mixture, place on a tin plate, cover, and set in the oven until very hot.
Historical transcription
Source method
- 1
Cut thin bread into crescents or triangles. The crescent is the true canapé shape. Toast the bread. Flake sardines fine with a fork; work into them a teaspoonful of melted butter, a teaspoonful of lemon juice, a pinch of salt and four or five drops of Ta basco sauce. Spread the toast first with butter, then with the sardine mixture, place on a tin plate, cover, and set in the oven until very hot.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.