pescatariandairy-freenut-freesoy-free
Anchovy Omelette
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for six persons.
Presented as published in 1892. 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
232Calories
17 gProtein
15 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories232 kcal
Protein17 g
Carbohydrates15 g
Fiber0.7 g
Sugars2 g
Total Fat11 g
Saturated Fat3.5 g
Monounsaturated Fat4 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol375 mg
Sodium432 mg
Potassium195 mg
Calcium129 mg
Iron2.9 mg
Magnesium23 mg
Phosphorus242 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.2 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.3 mg
Folate48 mcg
Choline297 mg
Caffeine0 mg
Water89 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 138. The excerpt below is the record exactly as published.
Anchovy Omelette.— Take half a dozen salted anchovies ; soak them in warm water a quarter of an hour to freshen them a little. Cut off the flesh in strips. The fillets of anchovy, bottled in oil, sold at Italian warehouses, answer perfectly. Fry thin slices of bread, cut them into small squares, and on each square lay a little piece of ancho-\y. Beat up, rather more than for an ordinary onelottc, a dozen eggs; season with pepper and s;il
Cook this with the app: pantry check, scaling, and the assistant.