pescatariannut-freeegg-freesoy-free
Salmon with Anchovy Sauce
From Virginia Cookery-book, 1884
Serves 2
Best way to eat fresh salmon.
Presented as published in 1884. 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
40Calories
2 gProtein
7 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories40 kcal
Protein2.1 g
Carbohydrates7.2 g
Fiber1.4 g
Sugars3.2 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol3.4 mg
Sodium251 mg
Potassium133 mg
Calcium28 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C5.7 mg
Vitamin A0.8 mcg
Vitamin E0.2 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate16 mcg
Choline8.3 mg
Caffeine0 mg
Water76 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 36. The excerpt below is the record exactly as published.
a couple of anchovies; mince them fine; put them into a small sauce- pan with some butter and a little flour; season this with pepper and salt; add a spoonful of capers chopped; grate in some nutmeg, and put in a whole small onion; add a little water and half a spoonful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.