pescatariannut-freeegg-freesoy-free
Anchovy Sauce
From Consult me, 1902
Serves 2
Good quality anchovies will dissolve.
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
4Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories4.2 kcal
Protein0.6 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol1.7 mg
Sodium73 mg
Potassium11 mg
Calcium4.6 mg
Iron0.1 mg
Magnesium1.4 mg
Phosphorus5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate0.3 mcg
Choline1.7 mg
Caffeine0 mg
Water1 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 15. The excerpt below is the record exactly as published.
ANCHOVY SAUCE. — Chop one or two anchovies, without washing, put to them some flour and butter, and a little water
Cook this with the app: pantry check, scaling, and the assistant.