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Fillets of Anchovy with Chartreuse, a la Irene
From The Swedish, French, American cook book, 1918
Serves 1
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
458Calories
35 gProtein
15 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories458 kcal
Protein35 g
Carbohydrates15 g
Fiber0 g
Sugars9.4 g
Total Fat30 g
Saturated Fat17 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat1.9 g
Cholesterol120 mg
Sodium1378 mg
Potassium372 mg
Calcium215 mg
Iron2 mg
Magnesium43 mg
Phosphorus204 mg
Zinc1.3 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A224 mcg
Vitamin E1.9 mg
Vitamin K6.6 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.3 mg
Folate16 mcg
Choline60 mg
Caffeine0 mg
Water93 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 15. The excerpt below is the record exactly as published.
Fillets of Anchovy with Chartreuse, a la Irene, for Six Persons Filets d’ Anchois au Chartreuse, a la Irene Three tablespoons dissolved Cox’s gelatine, nine fillets of an¬ chovy, cayenne pepper, salt, half a cup whipped cream, Spanish pepper, and truffles for decoration
Cook this with the app: pantry check, scaling, and the assistant.