Scallion Butter

Name: Scallion Butter
Yield: 4 servings
Ingredients: One teaspoonful fine-chopped parsley; the same of chives; the same of tarragon; the same of chervil; 1 fine-chopped shallot; 2 tablespoonfuls butter; 1 fine-minced anchovy without skin or bones; a few drops of spinach green

From European and American cuisine, 1914

Serves 4

Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 75. The excerpt below is the record exactly as published.

Scallion Butter. — One teaspoonful fine-chopped parsley, the same of chives, tarragon, and chervil, 1 fine-chopped shallot, a few drops of spinach green, and 1 fine-minced anchovy without skin or bones ; mix all well together with 2 tablespoonfuls butter

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