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Anchovy Cream Toast Sandwiches

Name: Anchovy Cream Toast Sandwiches
Yield: 1 servings
Ingredients: some slices of bread; anchovy paste; a thick mayonnaise sauce; some chopped capers; chervil; queen olives; a small piece of shallot

From Harper's cook book encyclopædia, 1902

Serves 1

Presented as published in 1902. 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

306Calories

12 gProtein

46 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories306 kcal

Protein12 g

Carbohydrates46 g

Fiber6.2 g

Sugars7.6 g

Total Fat9.3 g

Saturated Fat1.8 g

Monounsaturated Fat3 g

Polyunsaturated Fat3.7 g

Omega-30.1 g

Cholesterol5.2 mg

Sodium1463 mg

Potassium424 mg

Calcium194 mg

Iron5.9 mg

Magnesium68 mg

Phosphorus163 mg

Zinc1.5 mg

Copper0.4 mg

Manganese1 mg

Vitamin D0.1 mcg

Vitamin C38 mg

Vitamin A114 mcg

Vitamin E1.5 mg

Vitamin K433 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5.1 mg

Folate107 mcg

Choline29 mg

Caffeine0 mg

Water121 g

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 376. The excerpt below is the record exactly as published.

Anchovy Cream - toast Sand- wiches.— Fry some slices of bread in boiling lard, dry, and spread with anchovy paste; make a thick may- onnaise sauce ; add to it some chop- ped capers, chervil, queen olives, and a small piece of shallot

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