pescatariangluten-freenut-freesoy-free
Anchovy Cream
From The complete cook book, 1900
Serves 1
Serve chilled.
Presented as published in 1900. 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
560Calories
22 gProtein
15 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories560 kcal
Protein22 g
Carbohydrates15 g
Fiber0 g
Sugars9.9 g
Total Fat46 g
Saturated Fat19 g
Monounsaturated Fat20 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol289 mg
Sodium675 mg
Potassium323 mg
Calcium185 mg
Iron1.5 mg
Magnesium31 mg
Phosphorus234 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A297 mcg
Vitamin E6.4 mg
Vitamin K5.3 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.3 mg
Folate30 mcg
Choline183 mg
Caffeine0 mg
Water118 g
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 26. The excerpt below is the record exactly as published.
four anchovies, with the yolk of a hard-boiled egg, a tablespoonf ul of salad oil, a dust of cayenne, and a very few drops of carmine to bring up the color. When this is quite smooth, stir into it a little — a tablespoonful — of dissolved gelatine, rub it all through a sieve, then mix it with a gill of stiffly whipped cream
Cook this with the app: pantry check, scaling, and the assistant.