Name: Sardines on Toast
Ingredients: buttered toast; sardines; coralline pepper; gherkin

Sardines on Toast

Ingredients

buttered toast
sardines
coralline pepper
gherkin

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

Take as many pieces of buttered toast as needed.
Remove the skin from the sardines and sprinkle them with coralline pepper.
Place little strips of gherkin on top of the sardines.

Bake and serve

Put the sardines in the oven at 400°F (200°C) or before the fire for five minutes.
Serve the sardines hot on the toast.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Sardines: Provide the main savoury filling, whose rich oils soften and warm through during heating.
Buttered toast: Gives a crisp, buttery base that holds the warm sardines and absorbs their juices.
Gherkin: Adds sharp acidity that cuts through the richness of the oily sardines.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.