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Devilled Sardines

A quick sardine appetizer served on toast, seasoned with cayenne pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Devilled Sardines

Ingredients

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.

Assemble

  1. Drain the sardines.

  2. Place one sardine on a strip of toast.

  3. Season generously with cayenne pepper.

Heat and serve

  1. Heat in the oven at 400°F (200°C) until hot throughout.

  2. Serve immediately.

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 body of the dish and its rich, savory, oily flavor.
Toast
Gives a crisp, sturdy base that holds the fish.
Butter
Adds richness and helps the toast brown and taste savory.

The step that matters

Heat in the oven until hot throughout. Overheating can scorch the toast and dry out the sardines. Heating only until the fish is hot throughout keeps the fish moist and the toast crisp.

“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.

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