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Cream with Anchovy (Creme aux Anchois) a la Gimo
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. 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
224Calories
7 gProtein
2 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories224 kcal
Protein6.8 g
Carbohydrates2.2 g
Fiber0 g
Sugars0 g
Total Fat24 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol69 mg
Sodium70 mg
Potassium65 mg
Calcium43 mg
Iron0.1 mg
Magnesium5.7 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K1.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate2 mcg
Choline3.4 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 14. The excerpt below is the record exactly as published.
Cream with Anchovy ( Creme aux Anchois) a la Gimo One teaspoon anchovy paste, one cup cream, one tablespoon butter, three tablespoons dissolved Cox’s gelatine, pepper, salt, Spanish pepper, and truffles for decoration and curled anchovies for garnishing
Cook this with the app: pantry check, scaling, and the assistant.