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Anchovy Salad
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for a small dish.
Presented as published in 1892. 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
130Calories
6 gProtein
26 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories130 kcal
Protein6 g
Carbohydrates26 g
Fiber4.5 g
Sugars7.2 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Cholesterol5.1 mg
Sodium827 mg
Potassium727 mg
Calcium99 mg
Iron1.2 mg
Magnesium39 mg
Phosphorus119 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C19 mg
Vitamin A1 mcg
Vitamin E0.3 mg
Vitamin K63 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate33 mcg
Choline16 mg
Caffeine0 mg
Water519 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 139. The excerpt below is the record exactly as published.
Anchovy Salad. — Wash six anchovies in water, remove the bones and the iusides, and also the heads, fins, and tails. Put them on a dish with two large lettuces cut small, half a dozen young onions, a salt-spoonful of chopped parsley, and a sliced lemon. Pour over them the juice of a lemon mixed with salad-oil
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