Anchovy Sandwiches
From The complete Indian housekeeper & cook, 1898
Alternatively, bone six anchovies, cut into small fillets, pound 5 units hard-boiled egg with cayenne and 1 unit vinegar, spread on buttered bread, sprinkle with finely-minced whites, lay on filleted anchovies, and cover with chopped mustard and cress.
Presented as published in 1898. 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
413Calories
35 gProtein
3 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories413 kcal
Protein35 g
Carbohydrates2.8 g
Fiber0 g
Sugars2.8 g
Total Fat28 g
Saturated Fat8.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.8 g
Cholesterol943 mg
Sodium750 mg
Potassium380 mg
Calcium153 mg
Iron3.5 mg
Magnesium33 mg
Phosphorus460 mg
Zinc2.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A374 mcg
Vitamin E3 mg
Vitamin K2.2 mcg
Vitamin B60.3 mg
Vitamin B122.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)2.5 mg
Folate112 mcg
Choline745 mg
Caffeine0 mg
Water193 g
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 246. The excerpt below is the record exactly as published.
Anchovy Sandwiches.— Take three boned anchovies, pound in a mortar, mix with 2 units fresh butter, and six minced olives. Spread on thin slices of bread, cover with another slice well buttered, and cut into oblongs. Or, bone six anchovies, and cut into small fillets. Pound 5 units hard-boiled egg with cayenne and 1 unit vinegar
Cook this with the app: pantry check, scaling, and the assistant.