Anchovy Sauce
From Most for your money cookbook, 1938
Use to season gravies and sauces.
Presented as published in 1938. 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
584Calories
68 gProtein
20 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories584 kcal
Protein68 g
Carbohydrates20 g
Fiber11 g
Sugars4.3 g
Total Fat22 g
Saturated Fat5 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat5.9 g
Cholesterol193 mg
Sodium8336 mg
Potassium1424 mg
Calcium686 mg
Iron12 mg
Magnesium178 mg
Phosphorus600 mg
Zinc5.9 mg
Copper0.9 mg
Manganese0.4 mg
Vitamin D3.9 mcg
Vitamin C133 mg
Vitamin A43 mcg
Vitamin E7.8 mg
Vitamin K60 mcg
Vitamin B60.6 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)46 mg
Folate53 mcg
Choline202 mg
Caffeine0 mg
Water425 g
As published
This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 32. The excerpt below is the record exactly as published.
ANCHOVY SAUCE yi POUND SALT ANCHOVIES I CUP VINEGAR yi TABLESPOON FLOUR SALT DASH CAYENNE I BAY LEAF I INCH LEMON PEEL I PARSLEY SPRIG I SPRIG THYME
Cook this with the app: pantry check, scaling, and the assistant.