Canapes d’Anchois d la Diahle

Name: Canapes d’Anchois d la Diahle
Ingredients: sufficient butter; cayenne pepper; a few drops of lemon juice; a drop or two of tabasco; well washed and boned anchovies; brush the well washed and boned anchovies over with oil or liquefied butter

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

30Calories

2 gProtein

7 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories30 kcal

Protein1.5 g

Carbohydrates6.9 g

Fiber0.3 g

Sugars2.5 g

Total Fat0.6 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol3.4 mg

Sodium148 mg

Potassium125 mg

Calcium15 mg

Iron0.3 mg

Magnesium8.8 mg

Phosphorus18 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0.1 mcg

Vitamin C39 mg

Vitamin A0.5 mcg

Vitamin E0.3 mg

Vitamin K0.5 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.9 mg

Folate21 mcg

Choline8.5 mg

Caffeine0 mg

Water94 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 la Diahle. — Rub up sufficient butter to spread the requisite number of fried fingers with cayenne pepper, a few drops of lemon juice, and a drop or two of tabasco, brush the well washed and boned anchovies over with oil or liquefied butter

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