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Anchovy Sauce
From A year's cookery, 1880
Serves 6
This sauce can be used with various dishes.
Presented as published in 1880. 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
258Calories
0 gProtein
0 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories258 kcal
Protein0.5 g
Carbohydrates0.1 g
Fiber0 g
Sugars0.1 g
Total Fat29 g
Saturated Fat18 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol77 mg
Sodium259 mg
Potassium18 mg
Calcium10 mg
Iron0 mg
Magnesium6.4 mg
Phosphorus8.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A246 mcg
Vitamin E0.8 mg
Vitamin K2.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.7 mcg
Choline7.2 mg
Caffeine0 mg
Water8.1 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 207. The excerpt below is the record exactly as published.
Anchovy Sauce. — Stir a table-spoonful of anchovy sauce into half a pint of melted butter
Cook this with the app: pantry check, scaling, and the assistant.