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Anchovy Powder
From Cassell's dictionary of cookery, 1892
Serves 4
Useful for flavoring and keeps for years.
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.
ozen 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, but not hot. The less butter used the stronger will be the flavour of the anchovies. Time, about half an hour. Probable cost, Is. Sufficient for a small jar. Anchovy Powder. — Pound seme an- chovies in a mortar. Kub them through a hair sieve, and make them into a paste with diied and sifted flour. RoU them into cakes, then toast them before the fire, and rub them to powder. If the flavour is liked, grated lemon- rind and cayenne may be added
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