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Anchovy Paste for Spanish Sandwiches

Name: Anchovy Paste for Spanish Sandwiches
Yield: 4 servings
Ingredients: 2 anchovies; 2 T. vinegar; 2 pickles (small); 2 yolks hard cooked; 1 sprig parsley; 1-16 t. pepper; 2 T. olive oil; 1/2 t. salt; 3 T. capers

From The Worcester domestic science school's one year course laboratory cook book, 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

9Calories

1 gProtein

1 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories8.8 kcal

Protein0.8 g

Carbohydrates0.6 g

Fiber0.4 g

Sugars0.2 g

Total Fat0.3 g

Saturated Fat1.1 g

Monounsaturated Fat4.8 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol1.7 mg

Sodium618 mg

Potassium31 mg

Calcium15 mg

Iron0.3 mg

Magnesium4.8 mg

Phosphorus8.3 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C1.2 mg

Vitamin A3.3 mcg

Vitamin E0.1 mg

Vitamin K12 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate3.5 mcg

Choline2.2 mg

Caffeine0 mg

Water26 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 51. The excerpt below is the record exactly as published.

ANCHOVY PASTE FOE SPANISH SANDWICHES. 2 anchovies 2 T. vinegar 2 pickles (small) 2 yolks hard cooked 1 sprig parsley 1-16 t. pepper 2 T. olive oil % t. salt 3 T. capers

Cook this with the app: pantry check, scaling, and the assistant.