Anchovy Salad
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Serve with crusty Italian bread.
Presented as published in 1936. 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
260Calories
8 gProtein
44 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories260 kcal
Protein7.8 g
Carbohydrates44 g
Fiber4.1 g
Sugars19 g
Total Fat1.3 g
Saturated Fat34 g
Monounsaturated Fat151 g
Polyunsaturated Fat20 g
Omega-31.4 g
Cholesterol3.4 mg
Sodium394 mg
Potassium1305 mg
Calcium127 mg
Iron1 mg
Magnesium70 mg
Phosphorus179 mg
Zinc1.6 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0.1 mcg
Vitamin C6 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K123 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)2.1 mg
Folate134 mcg
Choline3.4 mg
Caffeine0 mg
Water916 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 7. The excerpt below is the record exactly as published.
the salted anchovies over night, rub off skin, remove bones by stripping each anchovy carefully down the center. Dry them and place in salad bowl. Add all other salad ingredients. Thoroughly beat together the olive oil, vinegar, sugar and pepper to taste. Pour the dressing over the anchovies and let stand 30 minutes, turning and making sure that each anchovy absorbs all the dressing it can hold. i6 THE EUROPEAN COOKBOOK Then lay out the anchovies on a platter in criss-cross design, and pour the remaining dressing over them. Add a little clear green olive oil and garnish with eggs, lettuce and water cress, piling up beets, capers
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