Anchovy Butter
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 55. The excerpt below is the record exactly as published.
ANCHOVY BUTTER Take some anchovies and pound them in a mortar with fresh butter (average two ounces of butter to six ounces of the anchovy fish). Colour with parsley, a handful of which has been boiled and allowed to get 180
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