Green Butter

Ingredients

• 2 ozs. parsley
• 3 ozs. anchovies
• 4 ozs. fresh butter

Method

1. 1

   Take parsley, picked from the stalk, and boil till tender, then press out the juice from it.

2. 2

   Meantime, take anchovies, which should be washed, boiled, and pounded fine.

3. 3

   Mix this and the parsley thoroughly into the fresh butter and pass through a fine sieve.

4. 4

   It should then be pressed into the shape of a cream-cheese and kept in the cool till used.

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 101. The excerpt below is the record exactly as published.

Green Butter. — This is nice for luncheon or dinner. Take 2 ozs. parsley, picked from the stalk, and boil till tender, then press out the juice from it. Meantime take 3 ozs. anchovies, which should be washed, boiled, and pounded fine (if you have not the anchovies in bottles, anchovy paste will do). Mix this and the parsley thoroughly into 4 ozs. fresh butter

Cook this with the app: pantry check, scaling, and the assistant.