Anchovy Sauce
From English and French cookery, 1890
Presented as published in 1890. 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
1590Calories
8 gProtein
0 gCarbs
177 gFat
Full nutrition (34 nutrients)
Calories1590 kcal
Protein8.2 g
Carbohydrates0.1 g
Fiber0 g
Sugars0.1 g
Total Fat177 g
Saturated Fat109 g
Monounsaturated Fat51 g
Polyunsaturated Fat7 g
Omega-30.7 g
Cholesterol482 mg
Sodium838 mg
Potassium172 mg
Calcium103 mg
Iron1.1 mg
Magnesium20 mg
Phosphorus108 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A1475 mcg
Vitamin E5.7 mg
Vitamin K18 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.5 mg
Folate9.3 mcg
Choline59 mg
Caffeine0 mg
Water46 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 30. The excerpt below is the record exactly as published.
Anchovy Sauce. — Add 1J tablespoonfuls of anchovy paste to is pint melted butter
Cook this with the app: pantry check, scaling, and the assistant.