pescatariannut-freesoy-free
Anchovy Sandwich with Egg, garnished
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
769Calories
43 gProtein
90 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories769 kcal
Protein43 g
Carbohydrates90 g
Fiber4.1 g
Sugars11 g
Total Fat47 g
Saturated Fat6.9 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat6.1 g
Omega-30.4 g
Cholesterol643 mg
Sodium1928 mg
Potassium535 mg
Calcium514 mg
Iron9 mg
Magnesium80 mg
Phosphorus527 mg
Zinc3.8 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A226 mcg
Vitamin E2.3 mg
Vitamin K3.4 mcg
Vitamin B60.4 mg
Vitamin B121.9 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.3 mg
Niacin (B3)13 mg
Folate69 mcg
Choline461 mg
Caffeine0 mg
Water193 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 15. The excerpt below is the record exactly as published.
Anchovy Sandwich with Egg, garnished Sandwich a V Anchois et a l’CEuf, garni Three hard-boiled eggs, six anchovies, six round slices bread, two tablespoons butter
Cook this with the app: pantry check, scaling, and the assistant.