Paupiettes d'anchois nigoise
From The new practical cookery guide, 1913
Presented as published in 1913. 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
495Calories
64 gProtein
13 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories495 kcal
Protein64 g
Carbohydrates13 g
Fiber7.4 g
Sugars3.5 g
Total Fat21 g
Saturated Fat5.7 g
Monounsaturated Fat8 g
Polyunsaturated Fat5 g
Omega-30 g
Cholesterol512 mg
Sodium6382 mg
Potassium1149 mg
Calcium133 mg
Iron6.4 mg
Magnesium147 mg
Phosphorus784 mg
Zinc3.7 mg
Copper0.9 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C13 mg
Vitamin A493 mcg
Vitamin E2.5 mg
Vitamin K208 mcg
Vitamin B61.2 mg
Vitamin B1214 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)15 mg
Folate92 mcg
Choline312 mg
Caffeine0 mg
Water585 g
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 10. The excerpt below is the record exactly as published.
Paupiettes d'anchois nigoise — Anchovy fillets, rolled as paupiettes and farced with a mixture of chopped capers, gherkins, hard eggs, and fines herbes, blended with Vincent sauce
Cook this with the app: pantry check, scaling, and the assistant.