The 1901 Cookbook Archive
No. 398 — Anchovy Butter
English historical translation of Molokhovets recipe No. 398 from the 1901 Russian cookbook, retaining original methods and measures.
Rinse ½ Russian pound of anchovies in water, pound them in a mortar and mix with ½ pound of pure melted Finnish-style butter.
Beat until pale, rub through a sieve and serve with capon, roast fine fillet or similar dishes.
The author says it will keep in a cold place for two to three weeks.
Historical editorial note: The historical shelf-life claim is not reliable modern guidance for fish butter; refrigeration and safe storage requirements take precedence.
Original source: Read Russian recipe No. 398. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.