{"id":6790,"slug":"anchovy-sauce-2","title":"ANCHOVY SAUCE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["six tablespoons of melted butter","one and one-half teaspoons anchovy paste","lemon juice"],"ingredients_norm":["butter","and half teaspoons anchovy paste","lemon juice"],"steps":["Mix six tablespoons of melted butter and one and one-half teaspoons anchovy paste, place in double boiler and allow to boil for about six minutes.","Flavor with lemon juice."],"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/12350","source_ref":"pg:12350:w15:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9c3b9c63b135cbf6d6952e5b3a7a044066b7db16e46606dc288541642f8585a1","created_at":"2026-08-02T16:55:32Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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-sauce-2"}