Anchovies Fried in Batter
From Modern cookery, in all its branches, 1884
Serves 4
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 102. The excerpt below is the record exactly as published.
ANCHOVIES FRIED IN BATTER. Scrape very clean a dozen or more of fine anchovies, and soak them in plenty of spring water from two to six hours : then wipe them dry, open them, and take out the back-bones, without dividing the fish. Season the insides highly with cayenne, close the anchovies, dip them into the French batter of Chapter V., or into a light English batter
Cook this with the app: pantry check, scaling, and the assistant.