Anchovy Sauce
From Tempting dishes for small incomes, 1891
Presented as published in 1891. 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
10Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories10 kcal
Protein1.4 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol4.2 mg
Sodium181 mg
Potassium27 mg
Calcium11 mg
Iron0.2 mg
Magnesium3.4 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0.6 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate0.6 mcg
Choline4.2 mg
Caffeine0 mg
Water2.5 g
As published
This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 29. The excerpt below is the record exactly as published.
Anchovy Sauce. Prepare some melted butter (see ‘ Melted Butter ’ ), add a little cayenne, and add when the sauce is over the fire a teaspoonful of essence of anchovies
Cook this with the app: pantry check, scaling, and the assistant.