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Essence of Anchovies
From Practical household cookery, 1891
Serves 4
Warm in a bain-marie before serving and add lemon juice.
Presented as published in 1891. 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
43Calories
3 gProtein
5 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories43 kcal
Protein3.4 g
Carbohydrates4.5 g
Fiber0.1 g
Sugars2.7 g
Total Fat1.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Cholesterol6.9 mg
Sodium432 mg
Potassium119 mg
Calcium18 mg
Iron0.5 mg
Magnesium8.3 mg
Phosphorus33 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.6 mg
Vitamin A3.7 mcg
Vitamin E0.4 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate5 mcg
Choline12 mg
Caffeine0 mg
Water65 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 41. The excerpt below is the record exactly as published.
ESSENCE OF ANCHOVIES. Wash, bone, and clean six anchovies ; pound them in a mortar with a tablespoonf ul of capers and one shalot ; put these afterwards into a small stewpan with salt, pepper, a little mace, and two tablespoonf uls of mushroom ketchu
Cook this with the app: pantry check, scaling, and the assistant.