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Anchovy Cream
From Mrs. Maclurcan's cookery book, 1899
Serves 4
Presented as published in 1899. 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
47Calories
4 gProtein
0 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories47 kcal
Protein3.6 g
Carbohydrates0.2 g
Fiber0 g
Sugars0 g
Total Fat3.4 g
Saturated Fat1.5 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Cholesterol17 mg
Sodium442 mg
Potassium71 mg
Calcium32 mg
Iron0.6 mg
Magnesium8.7 mg
Phosphorus34 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A1.4 mcg
Vitamin E0.4 mg
Vitamin K1.6 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)2.4 mg
Folate1.6 mcg
Choline10 mg
Caffeine0 mg
Water9.7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 79. The excerpt below is the record exactly as published.
ANCHOVY CREAM. 12 anchovies i pt. cream Lemon juice Cayenne
Cook this with the app: pantry check, scaling, and the assistant.