pescatariangluten-freenut-freeegg-freesoy-free
Sardine Butter
From Good Things to Eat as Suggested by Rufus, 1911
Serves 1
Excellent for hot toast.
Presented as published in 1911. 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 Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 35. The excerpt below is the record exactly as published.
SARDINE BUTTER— Remove the skins and bones from seven or eight sardines, put them in a mortar and pound until smooth. Boil two large handfuls of parsley until tender, squeeze it as dry as possible, remove all stalks and stems and chop it. Put the parsley in the mortar with the fish and four ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.