Anchovy Butter
From The "Queen" cookery books: Entrees, 1901
Can be used as a spread or condiment.
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 The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 111. The excerpt below is the record exactly as published.
Anchovy Butter : Pound six to eight well washed and boned anchovies (or, though not so good, an equivalent amount of anchovy paste or essence) to a smooth paste with a full ounce of fresh butter, seasoning it with a few drops of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.