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Anchovy Butter
From Cassell's dictionary of cookery, 1892
Serves 4
Average cost for a half-pint jar.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 137. The excerpt below is the record exactly as published.
Anchovy Butter. — Take six pickled anchovies, cut otf their heads, wash and bone them; then pound them with sufficient butter to make a paste, and add a little scalded and chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.