Mock Caviare
From The encyclopædia of practical cookery, 1890
Serves 4
This is a substitute for real caviare.
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 204. The excerpt below is the record exactly as published.
Mock Caviare. — This will hardly be appreciated where the real thing- can be procured, but failing that it may be made by pounding some boned anchovies with a clove of garlic in a mortar, and mixing with them lemon-juice or vinegar, cayenne, a few drops of salad-oil, and salt to taste. Spread this upon bread-and-butter, or buttered toast
Cook this with the app: pantry check, scaling, and the assistant.