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Anchovy Salad
From Harper's cook book encyclopædia, 1902
Serves 2
Presented as published in 1902. 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
391Calories
13 gProtein
33 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories391 kcal
Protein13 g
Carbohydrates33 g
Fiber0.4 g
Sugars19 g
Total Fat23 g
Saturated Fat4.7 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1.2 g
Cholesterol283 mg
Sodium1719 mg
Potassium533 mg
Calcium97 mg
Iron1.4 mg
Magnesium29 mg
Phosphorus197 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.7 mcg
Vitamin C0.9 mg
Vitamin A112 mcg
Vitamin E0.9 mg
Vitamin K62 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.5 mg
Folate34 mcg
Choline224 mg
Caffeine0 mg
Water437 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 125. The excerpt below is the record exactly as published.
Anchovy Salad FISH Carp Anchovy Salad. — Wash, skin, and bone two anchovies, put in water to soak half an hour, drain, and dry them. Cut three hard-boiled eggs into slices. Arrange the leaves of a head of lettuce in a salad-bowl. Add the anchovies and sliced eggs, pour over a plain salad dressing
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