Anchovies in Olives
From Savouries and sweets suitable for luncheons and dinners, 1886
Presented as published in 1886. 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
228Calories
4 gProtein
0 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories228 kcal
Protein3.7 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat24 g
Saturated Fat15 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol71 mg
Sodium444 mg
Potassium72 mg
Calcium35 mg
Iron0.6 mg
Magnesium8.8 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A195 mcg
Vitamin E1.1 mg
Vitamin K3.4 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate2.4 mcg
Choline16 mg
Caffeine0 mg
Water11 g
As published
This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 9. The excerpt below is the record exactly as published.
Anchovies in Olives. FFor Two Persons. — 3 anchovies; 9 French, olives ; J oz. ■llted butter; cayenne to taste; 3 small squares of tried f-ead
Cook this with the app: pantry check, scaling, and the assistant.