Anchovy and Egg Sandwich

Name: Anchovy and Egg Sandwich
Ingredients: ten or twelve anchovies; three hard-boiled egg yolks; a spoonful of curry powder; a dust of cayenne; two tablespoonfuls of grated Parmesan; enough creamed butter or thick cream to make a smooth paste

From Salads, sandwiches, and savouries, 1901

Finish as usual.

Presented as published in 1901. 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

321Calories

24 gProtein

5 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories321 kcal

Protein24 g

Carbohydrates5.3 g

Fiber3.2 g

Sugars0.2 g

Total Fat23 g

Saturated Fat2.7 g

Monounsaturated Fat2.8 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol44 mg

Sodium1668 mg

Potassium308 mg

Calcium224 mg

Iron3 mg

Magnesium47 mg

Phosphorus194 mg

Zinc1.7 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A30 mcg

Vitamin E5.8 mg

Vitamin K11 mcg

Vitamin B60.1 mg

Vitamin B120.5 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.4 mg

Niacin (B3)8.2 mg

Folate9.2 mcg

Choline39 mg

Caffeine0 mg

Water50 g

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 14. The excerpt below is the record exactly as published.

Anchovy and Egg Sandwich. — Wash, bone, and pound ten or twelve anchovies with three hard- boiled egg yolks, a spoonful of curry powder, a dust of cayenne, two tablespoonfuls of grated Parmesan, and enough creamed butter or thick cream to make a smooth paste

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