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Anchovy Sauce for Beef

Name: Anchovy Sauce for Beef
Yield: 4 servings
Ingredients: four anchovies; half a pint of stock broth; salt if required; pepper if required; an inch or two of cucumber cut into dice; a tea-spoonful of bruised capers

From Cassell's dictionary of cookery, 1892

Serves 4

Sufficient for five or six 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

20Calories

2 gProtein

2 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories20 kcal

Protein1.9 g

Carbohydrates1.8 g

Fiber0 g

Sugars0.3 g

Total Fat0.6 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.1 g

Cholesterol4.6 mg

Sodium384 mg

Potassium118 mg

Calcium20 mg

Iron0.2 mg

Magnesium8.6 mg

Phosphorus24 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A0.5 mcg

Vitamin E0.2 mg

Vitamin K13 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate0.7 mcg

Choline4 mg

Caffeine0 mg

Water108 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 139. The excerpt below is the record exactly as published.

Anchovy Sauce for Beef.— Soak four anchovieb in water for half an hour, then re- move the bones, and cut the Hesh into small pieces. Dredge some flour thickly over these, and fry them in a little butter over a gentle fire for five or six minutes. Pour half a pint of stock broth over them, add salt and pejDper if required, and an inch or two of cucmnber cut into dice. Simmer the sauce gently, and before sending to table stir into it a tea-spoonful of bruised capers

Cook this with the app: pantry check, scaling, and the assistant.