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Anchovy Sauce
From The new Kentucky home cook book, 1884
Serves 6
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
273Calories
2 gProtein
0 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories273 kcal
Protein2.5 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat30 g
Saturated Fat19 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol83 mg
Sodium502 mg
Potassium51 mg
Calcium26 mg
Iron0.4 mg
Magnesium6 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C1 mg
Vitamin A246 mcg
Vitamin E1.1 mg
Vitamin K3.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.5 mg
Folate2.6 mcg
Choline13 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 38. The excerpt below is the record exactly as published.
ANCHOVY SAUCE. To one-half pint of drawn butter add three table-spoonfuls of essence of anchovy and one table-spoonful of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.