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Anchovy Sauce
From Modern cookery, in all its branches, 1884
Serves 6
Adjust seasoning to taste.
Presented as published in 1884. 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
266Calories
1 gProtein
0 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories266 kcal
Protein1.5 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat30 g
Saturated Fat18 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol81 mg
Sodium151 mg
Potassium31 mg
Calcium18 mg
Iron0.2 mg
Magnesium3.6 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A246 mcg
Vitamin E1 mg
Vitamin K3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate1.7 mcg
Choline10 mg
Caffeine0 mg
Water7.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 126. The excerpt below is the record exactly as published.
ANCHOVY SAUCE. To half a pint of good melted butter add three dessertspoonsful of essence of anchovies, a quarter of a teaspoonful of mace, and a rather high seasoning of cavenne ; or pound the flesh of two or three fine mellow anchovies
Cook this with the app: pantry check, scaling, and the assistant.