Breakfast
Sardine toast
Sardine toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including butter rounds of toast and set in the oven to brown.
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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.
- Butter rounds of toast and set in the oven to brown.
- Put into a saucepan one tablespoonful of butter, one teaspoonful of lemon juice and one-half teaspoonful of onion juice.
Historical transcription
Source method
- 1
Butter rounds of toast and set in the oven to brown. Drain the oil from a box of sardines and flake with a silver fork. Put into a saucepan one tablespoonful of butter, one teaspoonful of lemon juice and one-half teaspoonful of onion juice. Stir until hot and then add the flaked sardines. Stir until the fish is hot. Spread on the hot rounds of bread and serve at once.
Nutrition pending
No invented nutrition numbers.
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