pescatariangluten-freedairy-freenut-freeegg-freesoy-free
Anchovy Sauce
From The new Annie Dennis cook book, 1905
Serves 4
This sauce may be served with all forms of fish dishes, either hot or cold.
Presented as published in 1905. 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
4Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories3.5 kcal
Protein0.4 g
Carbohydrates0.3 g
Fiber0 g
Sugars0.1 g
Total Fat0.1 g
Saturated Fat2.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol1 mg
Sodium46 mg
Potassium11 mg
Calcium3.7 mg
Iron0.1 mg
Magnesium1.3 mg
Phosphorus3.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A1 mcg
Vitamin E0 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.9 mcg
Choline1.3 mg
Caffeine0 mg
Water4.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 99. The excerpt below is the record exactly as published.
Anchovy Sauce Work a teaspoonful of anchovy paste with two tea- spoonfuls of olive oil until very smooth ; then work in, a little at at a time, four tablespoonfuls of olive oil, then add a tablespoonful of lemon or lime juice, a pinch ■of salt, a pinch of paprika and a teaspoonful of chopped parsley or chives
Cook this with the app: pantry check, scaling, and the assistant.