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Anchovy Fingers
From Cookery for every household, 1914
Serves 4
Presented as published in 1914. 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
180Calories
6 gProtein
10 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories180 kcal
Protein6 g
Carbohydrates10 g
Fiber0.3 g
Sugars0.3 g
Total Fat13 g
Saturated Fat4 g
Monounsaturated Fat6 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol100 mg
Sodium184 mg
Potassium63 mg
Calcium46 mg
Iron1.1 mg
Magnesium8.5 mg
Phosphorus85 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A47 mcg
Vitamin E0.4 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate29 mcg
Choline76 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 806. The excerpt below is the record exactly as published.
Anchovy Fingers 1 tea-sp. anchovy paste 2 table-sps. grated Par- mesan. 1 yolk of egg. Coralline pepper. (D’ Artois aux Anchois) 1 table-sp. melted butter or cream. 3 or 4 oz. puff pastry. Beaten egg
Cook this with the app: pantry check, scaling, and the assistant.