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Drink

Essence of Anchovies

A liquid made by boiling anchovies with water, then straining and bottling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Essence of Anchovies

Oven, in the book's wordsA cool oven

Ingredients

Directions

Make the essence

  1. Remove the bones from the anchovies and mix them with their strained liquid.

  2. Add 1 pint of water and boil for 5 minutes until dissolved.

Strain and bottle

  1. Let it cool, then strain and bottle it, sealing well.

  2. If the anchovies are dry, add beef brine to replenish.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Anchovies
Provide the salty, savoury umami flavour that defines the essence.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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