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Anchovy Sauce
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Excellent with boiled salmon.
Presented as published in 1885. 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
17Calories
1 gProtein
1 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories17 kcal
Protein0.7 g
Carbohydrates0.9 g
Fiber0 g
Sugars0.3 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Cholesterol1.5 mg
Sodium73 mg
Potassium18 mg
Calcium11 mg
Iron0.1 mg
Magnesium1.9 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A9.9 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)0.3 mg
Folate1 mcg
Choline2.1 mg
Caffeine0 mg
Water5.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 120. The excerpt below is the record exactly as published.
ANCHOVY SAUCE. A teaspoonful of anchovy paste mixed with the white sauce
Cook this with the app: pantry check, scaling, and the assistant.