Anchovy Sandwich a la Hjumbo
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Serve before the soup.
Presented as published in 1924. 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
849Calories
39 gProtein
121 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories849 kcal
Protein39 g
Carbohydrates121 g
Fiber5.5 g
Sugars14 g
Total Fat44 g
Saturated Fat7.3 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat6.8 g
Omega-30.5 g
Cholesterol454 mg
Sodium1652 mg
Potassium499 mg
Calcium604 mg
Iron10 mg
Magnesium85 mg
Phosphorus512 mg
Zinc3.7 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A189 mcg
Vitamin E1.5 mg
Vitamin K1.8 mcg
Vitamin B60.4 mg
Vitamin B121 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)13 mg
Folate49 mcg
Choline305 mg
Caffeine0 mg
Water180 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 19. The excerpt below is the record exactly as published.
Anchovy Sandwich a la Hjumbo Anchois Sandwich a la Hjumbo Two eggs, two teaspoonfuls of anchovy paste, eight slices of bread, two tablespoonfuls of butter, one pimento, two tablespoon¬ fuls of chopped parsley, pepper, salt, truffles, and one tablespoonful of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.