Anchovy Custards on Toast
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 213. The excerpt below is the record exactly as published.
Anchovy Custards on Toast. Make some rounds or squares of buttered toast, and keep them hot. Put a piece of butter about the size of a large fil- bert into a small enamel saucepan; when melted, pour in a teaspoonful of anchovy essence, salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.