{"id":5412,"slug":"anchovy-butter","title":"Anchovy butter.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two tablespoonfuls of butter","two tablespoonfuls of essence of anchovies","the juice of a lemon","a little chopped parsley"],"ingredients_norm":["butter","essence of anchovy","juice of lemon","little chopped parsley"],"steps":["Mix two tablespoonfuls of butter with two tablespoonfuls of essence of anchovies, the juice of a lemon, and a little chopped parsley.","Anchovies in salt, soaked in cold water for an hour; or anchovies in oil; forced through a fine sieve, may be used if desired. Use in the same proportion as given for the essence."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w74:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"27ca8b3b1a483b48b16695d346f88b2267a302c45d594a0c95d59696b8a136a4","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/anchovy-butter"}