Iced Anchovy Great
From The "Queen" cookery books: Ices, 1902
Presented as published in 1902. 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 "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 61. The excerpt below is the record exactly as published.
ced Anchovij Great a. — W ash and bone six an- chovies, and pound them with the hard-boiled yolk of an egg, a tablespoonfnl of oil, a dust of cayenne and just as few drops of carmine as will bring it all to a pretty pink. When this is all perfectly smooth, mix with it a gill of only just liquid aspic, tammy, and stir it to one and a half gdls of stiffly whippe cream ;
Cook this with the app: pantry check, scaling, and the assistant.