Anchovy Sandwiches Another Way
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Add pepper according to taste.
Presented as published in 1880. 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
167Calories
10 gProtein
15 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories167 kcal
Protein10 g
Carbohydrates15 g
Fiber0.7 g
Sugars2.2 g
Total Fat6.8 g
Saturated Fat2 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol190 mg
Sodium352 mg
Potassium120 mg
Calcium98 mg
Iron1.8 mg
Magnesium16 mg
Phosphorus130 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A75 mcg
Vitamin E0.6 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.3 mg
Folate23 mcg
Choline150 mg
Caffeine0 mg
Water50 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 13. The excerpt below is the record exactly as published.
ANCHOVY SANDWICHES ANOTHER WAY. — Make some toast and butter it and cut it into small squares. Get some hard-boiled eggs, and cut them into slices about a quarter of an inch thick. Lay a slice of egg on each piece of toast and a fillet of anchovy curled round on the slice of egg. These sand- wiches can be served either hot or cold, and a little black or cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.