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Anchovy Sauce
From Dora's cook book, 1888
Serves 4
Presented as published in 1888. 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
32Calories
4 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories32 kcal
Protein4.3 g
Carbohydrates0.3 g
Fiber0 g
Sugars0.1 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol13 mg
Sodium543 mg
Potassium84 mg
Calcium35 mg
Iron0.7 mg
Magnesium10 mg
Phosphorus38 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C1.5 mg
Vitamin A1.8 mcg
Vitamin E0.5 mg
Vitamin K1.8 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate2.7 mcg
Choline13 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 16. The excerpt below is the record exactly as published.
ANCHOVY SAUCE. Make drawn butter, and stir into it four tablespoonfuls of essence of anchovy and one of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.