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Essence Op Anchovies

A liquid essence made by boiling anchovies in their liquor and water, then straining and bottling.

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

Ingredients

Directions

Prepare

  1. Fillet the anchovies and chop them finely.

  2. Add the chopped anchovies and their liquor to a pot with water.

Cook and bottle

  1. Boil gently until the fish is dissolved.

  2. Strain the mixture and let it cool.

  3. Bottle the essence when cold.

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
Supply the savoury, salty flavour that defines the essence, as they break down into the liquid.
Anchovy liquor
Adds moisture and extra anchovy flavour, carrying the fish's taste into the water.

The step that matters

Boil gently until the fish is dissolved. A gentle simmer lets the fish break down slowly and release flavour cleanly. A hard boil can turn the liquid cloudy and make the taste harsher.

“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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