Maccaroni with Garlic and Anchovies
From Culinary jottings, 1885
Adjust garlic quantity to taste.
Presented as published in 1885. 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
422Calories
5 gProtein
8 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories422 kcal
Protein4.9 g
Carbohydrates7.9 g
Fiber1.2 g
Sugars2.4 g
Total Fat42 g
Saturated Fat3.3 g
Monounsaturated Fat31 g
Polyunsaturated Fat5.5 g
Omega-30 g
Cholesterol10 mg
Sodium444 mg
Potassium165 mg
Calcium39 mg
Iron0.9 mg
Magnesium15 mg
Phosphorus48 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C3.4 mg
Vitamin A1.4 mcg
Vitamin E14 mg
Vitamin K4.6 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)2.4 mg
Folate12 mcg
Choline14 mg
Caffeine0 mg
Water36 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 137. The excerpt below is the record exactly as published.
a couple of cloves of garlic, a shallot, three anchovies, boned and well wiped from the tin oil, and four olives, put the mince into a small sauce-pan with three table- spoonfuls of the best salad oi
Cook this with the app: pantry check, scaling, and the assistant.