Dutch Savoury
From The week end novels book of cookery, 1920
Presented as published in 1920. 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 week end novels book of cookery (1920) by Allied Newspapers Limited, page 7. The excerpt below is the record exactly as published.
Dutch Savoury. Slices of bread Anchovy or bloater paste Milk Pepper and salt 1 egg Chopped parsley
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