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Anchovy Sauce
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for a medium-sized dish of fish.
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
791Calories
3 gProtein
0 gCarbs
88 gFat
Full nutrition (34 nutrients)
Calories791 kcal
Protein2.7 g
Carbohydrates0.3 g
Fiber0 g
Sugars0.1 g
Total Fat88 g
Saturated Fat54 g
Monounsaturated Fat25 g
Polyunsaturated Fat3.4 g
Omega-30.3 g
Cholesterol237 mg
Sodium233 mg
Potassium69 mg
Calcium41 mg
Iron0.3 mg
Magnesium7.5 mg
Phosphorus43 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A737 mcg
Vitamin E2.7 mg
Vitamin K8.3 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate4.1 mcg
Choline26 mg
Caffeine0 mg
Water57 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 Sauce. — Take six anchovies, cut off their heads, and wash them well, then let them boil gently in a quarter of a i>int of water until they are dissolved. Strain the liquid, and add to it a pnt of melted butter, cayenne and nutmeg to taste, and two table- spoonfuls of port wine. Serve with the fish. The sauce should be poured over boiled fish and round fried fish. Time to boil, half an hour. Sufficient for a medium-sized dish of fish. Probable cost, 8d., exclusive of the wine. Anchovy Sauce (another way). — Cut the heads off foiu- ancho\-ies, bone them, and pound them in a mortar vnih. sufficient butter to make a paste. Have ready a pint of melted butter
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