Biscuits c'Anchois d la Biable

Name: Biscuits c'Anchois d la Biable
Ingredients: a tablespoonful of minced ham; a dessertspoonful of capers; the same of washed and boned anchovies; one-third of a pint of good espagnole; a spoonful or two of sherry; some small water biscuits

From Salads, sandwiches, and savouries, 1901

Presented as published in 1901. 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

50Calories

4 gProtein

0 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories50 kcal

Protein3.9 g

Carbohydrates0.4 g

Fiber0.1 g

Sugars0 g

Total Fat3.6 g

Saturated Fat1.2 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat0.5 g

Cholesterol15 mg

Sodium432 mg

Potassium74 mg

Calcium14 mg

Iron0.4 mg

Magnesium6.7 mg

Phosphorus36 mg

Zinc0.4 mg

Copper0 mg

Manganese0 mg

Vitamin D0.2 mcg

Vitamin C0.1 mg

Vitamin A0.8 mcg

Vitamin E0.2 mg

Vitamin K1.3 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.6 mg

Folate1.4 mcg

Choline15 mg

Caffeine0 mg

Water13 g

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 28. The excerpt below is the record exactly as published.

Biscuits cVAnchois d la Biable. — Mince together a tablespoonful of minced ham, a dessertspoonful of capers, and the same of washed and boned anchovies, and stir it all over the fire till thick, with one-third 60 SALADS, SANDWICHES, &c. of a i^iut of good espagnole and a spoonful or two of sherry. Butter some small water biscuits

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