Anchovy Eggs

Name: Anchovy Eggs
Ingredients: Cut hard-boiled eggs in two lengthwise; mix them with mayonnaise; the trimmings of the anchovies; Trim anchovies to the right length; on a round of bread sauted in butter

From Luncheons, 1902

Anchovies preserved in oil can be purchased from a grocer.

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

334Calories

21 gProtein

31 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories334 kcal

Protein21 g

Carbohydrates31 g

Fiber1.4 g

Sugars4.3 g

Total Fat14 g

Saturated Fat3.9 g

Monounsaturated Fat4.8 g

Polyunsaturated Fat2.7 g

Omega-30.1 g

Cholesterol380 mg

Sodium704 mg

Potassium240 mg

Calcium195 mg

Iron3.6 mg

Magnesium32 mg

Phosphorus260 mg

Zinc1.8 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A150 mcg

Vitamin E1.3 mg

Vitamin K1.3 mcg

Vitamin B60.2 mg

Vitamin B121.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)4.5 mg

Folate45 mcg

Choline301 mg

Caffeine0 mg

Water100 g

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 17. The excerpt below is the record exactly as published.

ANCHOVY EGGS Cut hard-boiled eggs in two lengthwise, using a thin- bladed, sharp knife. Have the eggs boiled twenty-five min- utes so the yolks will be crumby. Remove the yolks, mash them, and mix them with mayon- naise and the trimmings of the anchovies. Just before serv- ing, fill the white halves with the yolk mixture, covering the whole top, heaping it in the middle and leaving a rough surface. Trim anchovies to the right length and lay two of them crossed over the top of each egg. Set each piece on a round of bread sauted in butter

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