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Anchovy Eggs

Name: Anchovy Eggs
Yield: 1 servings
Ingredients: one tablespoon butter; a saltspoon dry mustard; two tablespoons tomato sauce; one of Worcestershire sauce; one of mushroom catsup; four hard boiled eggs; four rounds of hot toast

From The Monmouth Baptist ladies' cook book, 1907

Serves 1

Presented as published in 1907. 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

453Calories

32 gProtein

18 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories453 kcal

Protein32 g

Carbohydrates18 g

Fiber3.6 g

Sugars8.7 g

Total Fat39 g

Saturated Fat6.8 g

Monounsaturated Fat13 g

Polyunsaturated Fat6.4 g

Omega-30.1 g

Cholesterol775 mg

Sodium775 mg

Potassium746 mg

Calcium205 mg

Iron7 mg

Magnesium127 mg

Phosphorus628 mg

Zinc4.2 mg

Copper0.4 mg

Manganese0.7 mg

Vitamin D4 mcg

Vitamin C7.3 mg

Vitamin A326 mcg

Vitamin E3.6 mg

Vitamin K2.6 mcg

Vitamin B60.5 mg

Vitamin B121.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1 mg

Niacin (B3)1.7 mg

Folate137 mcg

Choline621 mg

Caffeine0 mg

Water208 g

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 135. The excerpt below is the record exactly as published.

NCHOVEY EGGS. Put one tablespoon butter in the chafing dish, add a saltspoon dry mustard, two tablespoons tomato sauce; one of Worcestershire sauce and one of mushroom catsup. Let it simmer, then drop in four hard boiled eggs cut into quarters and sprinkled very sparingly with salt and pepper. Have ready four rounds of hot toast

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