dairy-freenut-freesoy-free
Appetiser with Anchovies and Olives
From Cassell's dictionary of cookery, 1892
Serves 6
These can be served as a delightful starter.
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
30Calories
0 gProtein
2 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories30 kcal
Protein0.4 g
Carbohydrates1.5 g
Fiber0.4 g
Sugars0 g
Total Fat2.8 g
Saturated Fat0.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.2 g
Cholesterol0.6 mg
Sodium208 mg
Potassium5.6 mg
Calcium24 mg
Iron1.6 mg
Magnesium1.5 mg
Phosphorus2.4 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A4.3 mcg
Vitamin E0.4 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.1 mcg
Choline3.1 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 86. The excerpt below is the record exactly as published.
some small round pieces of stale bread the size of small draughtsmen, and fry them of a nice golden-brown colour in some lard, and allow them to get cold. Next stone some olives neatly, and fillet and carefully wash some anchovies
Cook this with the app: pantry check, scaling, and the assistant.