Anchovy Sauce
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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
128Calories
17 gProtein
1 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories128 kcal
Protein17 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.4 g
Total Fat5.8 g
Saturated Fat1.3 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol50 mg
Sodium2171 mg
Potassium338 mg
Calcium138 mg
Iron2.8 mg
Magnesium42 mg
Phosphorus150 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C6 mg
Vitamin A7.1 mcg
Vitamin E2 mg
Vitamin K7.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate11 mcg
Choline51 mg
Caffeine0 mg
Water44 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 54. The excerpt below is the record exactly as published.
ANCHOVY SAUCE. Make the batter sauce, and stir into it four tablespoon- fnla of essence of anchovy and one of lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.