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Anchovy Paste
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for a small 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 138. The excerpt below is the record exactly as published.
Anchovy Paste. — Take a dozen anchovies, scrape them clean, raise the flesh from the bones, and jjound them most thoroughly in a mortar ; then press thc-m through a tine sieve. Add the same weight of butter melted
Cook this with the app: pantry check, scaling, and the assistant.