Canapes d'Anchois d'Indienne
From Salads, sandwiches, and savouries, 1901
Serve immediately for best flavor.
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
8Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories8.4 kcal
Protein1.2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol3.4 mg
Sodium147 mg
Potassium22 mg
Calcium9.3 mg
Iron0.2 mg
Magnesium2.8 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate0.5 mcg
Choline3.4 mg
Caffeine0 mg
Water2 g
As published
This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 25. The excerpt below is the record exactly as published.
napes d'Anchois d V Indienne. — Sju’ead either fried or toasted bread rather thickly with curry butter, place an anchovy well washed and boned on each, dust liberally with lemon juice and coralline or Nepal pepper
Cook this with the app: pantry check, scaling, and the assistant.