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Anchovy Sauce
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four or five persons.
Presented as published in 1892. 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
195Calories
0 gProtein
0 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories195 kcal
Protein0.3 g
Carbohydrates0.2 g
Fiber0.1 g
Sugars0 g
Total Fat22 g
Saturated Fat14 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol58 mg
Sodium104 mg
Potassium8.3 mg
Calcium8.4 mg
Iron0.1 mg
Magnesium2 mg
Phosphorus7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A184 mcg
Vitamin E0.7 mg
Vitamin K2.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.8 mcg
Choline5.3 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 813. The excerpt below is the record exactly as published.
two table-spoonfuls of chopped capers, and stir them into a quarter of a pint of good melted butter. Add a table-spoonful of the vinegar with which the capers were covered
Cook this with the app: pantry check, scaling, and the assistant.