Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Magdalen College Butter
Sauces and Spicery

Butter pounded with anchovies and cooked parsley, a spread for toast. Reported in 'Good Things in England' by Florence White (White 1932)

Compare with: Patum Peperium

Original Receipt in 'The Ocklye cookery book' by Eleanor L Jenkinson, 1909 (online at archive.org)


Ingredients Parsley.
Two ounces of butter.
Two anchovies.

Boil a bunch of parsley till it is quite soft, press the water from it, and let it get cold; add two anchovies, well washed, boned, and pounded, and two ounces of butter. Mix these ingredients well together, and pass them through a hair sieve; shape It into little balls, garnish with parsley, and serve on a cold dish. Freshly made dry toast should be handed with it.

Magdelen College, Oxford

MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...



COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018