pescatariannut-freesoy-free
Anchovy Fritters
From A calendar of dinners, with 615 recipes, 1913
Serves 4
The recipe may be doubled or redoubled as needed.
Presented as published in 1913. 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
214Calories
6 gProtein
2 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories214 kcal
Protein5.6 g
Carbohydrates2.3 g
Fiber0.1 g
Sugars0.2 g
Total Fat20 g
Saturated Fat2.2 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol148 mg
Sodium352 mg
Potassium60 mg
Calcium83 mg
Iron0.7 mg
Magnesium7.6 mg
Phosphorus103 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A62 mcg
Vitamin E0.6 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate21 mcg
Choline111 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 86. The excerpt below is the record exactly as published.
Anchovy Fritters Romaine Salad Madeira Jelly Coffee *Anchovy Fritters—Pound yolks 2 hard-cooked eggs with % dozen bottled anchovies, 1 teaspoon capers 4 tablespoons Crisco and 4 table- spoons grated Parmesan cheese. Rub all through fine wire sieve and add yolk 1 raw egg and 1 tablespoon breadcrumbs. Season with pepper and with salt if it is needed
Cook this with the app: pantry check, scaling, and the assistant.