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Sardine Butter
From Cassell's dictionary of cookery, 1892
Serves 1
Anchovies can be prepared similarly.
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 1709. The excerpt below is the record exactly as published.
Sardine Butter. — This preparation is very good spread on toast or made into sand- wiches. Take twelve sardines and wash them quickly in cold water. Scrape off the skin, remove the bones, and pound the flesh in a marljle mortar with a piece of fresh butter, and add butter gradually till the quantity mixed in equals half a pound. Add salt and cayenne pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.