pescatariangluten-freenut-freesoy-freeshellfish-free
Anchovy Butter Sauce
From Cassell's dictionary of cookery, 1892
Serves 1
Presented as published in 1892. 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
450Calories
6 gProtein
57 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories450 kcal
Protein5.9 g
Carbohydrates57 g
Fiber9 g
Sugars0 g
Total Fat24 g
Saturated Fat10 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat4.4 g
Omega-30 g
Cholesterol63 mg
Sodium265 mg
Potassium775 mg
Calcium79 mg
Iron2.3 mg
Magnesium36 mg
Phosphorus91 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C9 mg
Vitamin A89 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.4 mg
Folate31 mcg
Choline0.8 mg
Caffeine0 mg
Water151 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 138. The excerpt below is the record exactly as published.
Anchovy Butter Sauce.— Add to half a pint of good brown sauce, or since Espagnole, a piece of anchovy butter half the size of an egg, and also some lemon -juice to conceal the salt tast
Cook this with the app: pantry check, scaling, and the assistant.