Anchovied Eggs

Name: Anchovied Eggs
Ingredients: slices of toast; spread them with butter; anchovy paste; put a poached egg on each slice

From Blue Ribbon and Pure Gold cook book, 1905

Presented as published in 1905. 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

625Calories

27 gProtein

98 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories625 kcal

Protein27 g

Carbohydrates98 g

Fiber5.2 g

Sugars11 g

Total Fat24 g

Saturated Fat3.3 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat5.1 g

Omega-30 g

Cholesterol232 mg

Sodium1582 mg

Potassium388 mg

Calcium278 mg

Iron7.6 mg

Magnesium63 mg

Phosphorus324 mg

Zinc2.2 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D1.3 mcg

Vitamin C0 mg

Vitamin A82 mcg

Vitamin E1.4 mg

Vitamin K8.1 mcg

Vitamin B60.2 mg

Vitamin B120.6 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.9 mg

Niacin (B3)10 mg

Folate213 mcg

Choline188 mg

Caffeine0 mg

Water103 g

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 28. The excerpt below is the record exactly as published.

Anchovied Eggs—Prepare slices of toast, spread them with butter and anchovy paste, and put a poached egg on each slice

Cook this with the app: pantry check, scaling, and the assistant.