pescatariangluten-freedairy-freenut-freesoy-free
Anchovy Salad
From The Cook County cook book, 1912
Serves 3
Anchovies can be cut into pieces or served whole.
Presented as published in 1912. 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
592Calories
9 gProtein
7 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories592 kcal
Protein8.6 g
Carbohydrates7.3 g
Fiber0 g
Sugars0.6 g
Total Fat58 g
Saturated Fat9.5 g
Monounsaturated Fat14 g
Polyunsaturated Fat34 g
Omega-33.9 g
Cholesterol106 mg
Sodium1071 mg
Potassium395 mg
Calcium77 mg
Iron1.1 mg
Magnesium25 mg
Phosphorus120 mg
Zinc1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A38 mcg
Vitamin E3.1 mg
Vitamin K163 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.4 mg
Folate13 mcg
Choline87 mg
Caffeine0 mg
Water227 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 299. The excerpt below is the record exactly as published.
ANCHOVY SALAD.— If the flavor of garlic is liked, rub a salad bowl with cut garlic. Cover the bowl with crisp lettuce leaves. Wash and clean anchovies, and remove skin and bone. If salted anchovies are used, soak for an hr. in cold water. The an- chovies may be arranged over the lettuce, whole, covered with may- onnaise dressing, and garnished with hard-boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.