Anchois en Caviare

Name: Anchois en Caviare
Ingredients: anchovies; dried parsley; a shallot; salt; lemon juice; coralline pepper; good salad oil

From Salads, sandwiches, and savouries, 1901

Presented as published in 1901. 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

52Calories

2 gProtein

12 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories52 kcal

Protein2.3 g

Carbohydrates12 g

Fiber1.3 g

Sugars4.9 g

Total Fat0.7 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol3.4 mg

Sodium151 mg

Potassium225 mg

Calcium26 mg

Iron0.6 mg

Magnesium15 mg

Phosphorus36 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.1 mcg

Vitamin C41 mg

Vitamin A0.5 mcg

Vitamin E0.3 mg

Vitamin K0.7 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.9 mg

Folate31 mcg

Choline12 mg

Caffeine0 mg

Water118 g

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 28. The excerpt below is the record exactly as published.

Anchois en Caviare. — Wash, bone, and pound some anchovies till smooth, with dried parsley, a shallot, salt, lemon juice, coralline pepper, and enough good salad oil

Cook this with the app: pantry check, scaling, and the assistant.