Canapes d'Anchois d V Indienne

Name: Canapes d'Anchois d V Indienne
Ingredients: either fried or toasted bread rather thickly; curry butter; an anchovy well washed and boned; dust liberally with lemon juice; coralline or Nepal pepper

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

89Calories

4 gProtein

15 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories89 kcal

Protein4 g

Carbohydrates15 g

Fiber0.7 g

Sugars1.6 g

Total Fat1.5 g

Saturated Fat0.3 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.7 g

Omega-30.1 g

Cholesterol3.4 mg

Sodium290 mg

Potassium57 mg

Calcium73 mg

Iron1.2 mg

Magnesium11 mg

Phosphorus44 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.2 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)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.2 mg

Folate0.5 mcg

Choline3.4 mg

Caffeine0 mg

Water13 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.

Canapes 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.