Anchoade
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
This anchoade is known as Lou Pan bagna when the bread is first 'bathed' in olive oil.
Presented as published in 1936. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
74Calories
10 gProtein
1 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories74 kcal
Protein9.6 g
Carbohydrates1.4 g
Fiber0.1 g
Sugars0 g
Total Fat3.1 g
Saturated Fat0.7 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.8 g
Cholesterol27 mg
Sodium1174 mg
Potassium174 mg
Calcium74 mg
Iron1.5 mg
Magnesium22 mg
Phosphorus81 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0.5 mg
Vitamin A3.8 mcg
Vitamin E1.1 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)6.4 mg
Folate4.2 mcg
Choline27 mg
Caffeine0 mg
Water19 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 118. The excerpt below is the record exactly as published.
ANCHOADE 8 anchovies Olive oil 1-3 garlic cloves, sliced Wine vinegar Pepper 1 loaf stale bread
Cook this with the app: pantry check, scaling, and the assistant.