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Anchovy Stuffing

Name: Anchovy Stuffing
Yield: 1 servings
Ingredients: some large fine chopped onions; a small piece of liver of the bird; the filling of seven or eight salted anchovies; a pinch of parsley; a few chopped capers; sprinkle over a little pepper; thicken the mixture with yolks of eggs

From Good Things to Eat as Suggested by Rufus, 1911

Serves 1

Presented as published in 1911. 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

152Calories

15 gProtein

15 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories152 kcal

Protein15 g

Carbohydrates15 g

Fiber2.6 g

Sugars6.4 g

Total Fat3.9 g

Saturated Fat1 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol87 mg

Sodium1047 mg

Potassium453 mg

Calcium100 mg

Iron3.7 mg

Magnesium39 mg

Phosphorus205 mg

Zinc1.7 mg

Copper1.5 mg

Manganese0.3 mg

Vitamin D0.5 mcg

Vitamin C11 mg

Vitamin A7078 mcg

Vitamin E1.4 mg

Vitamin K4 mcg

Vitamin B60.3 mg

Vitamin B1221 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)9.6 mg

Folate32 mcg

Choline33 mg

Caffeine0 mg

Water165 g

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 23. The excerpt below is the record exactly as published.

ANCHOVY STUFFING— Put some large fine chopped onions into a frying pan with a little oil or butter and fry them to a light brown. Put them in a basin and add some bread- crumbs that have been dipped in water and squeeze quite dry. Then add a small piece of liver of the bird to be stuffed. The filling of seven or eight salted anchovies, a pinch of parsley, with a few chopped capers. Work these well together, sprinkle over a little pepper and thicken the mixture with yolks of eggs

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