Anchois d la Bedford
From Salads, sandwiches, and savouries, 1901
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 27. The excerpt below is the record exactly as published.
Anchois d la Bedford, — Pound together four washed and boned anchovies, one hard-boiled egg yolk, a small piece of butter, and a dust of cayenne. Pile this up en pyramide on little squares of fried bread, placing two or three capers
Cook this with the app: pantry check, scaling, and the assistant.