Anchovy Sandwiches with Custard
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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
299Calories
23 gProtein
19 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories299 kcal
Protein23 g
Carbohydrates19 g
Fiber6.3 g
Sugars1.6 g
Total Fat16 g
Saturated Fat5.2 g
Monounsaturated Fat6 g
Polyunsaturated Fat3.2 g
Omega-30.1 g
Cholesterol560 mg
Sodium303 mg
Potassium602 mg
Calcium197 mg
Iron5.2 mg
Magnesium63 mg
Phosphorus352 mg
Zinc2.3 mg
Copper0.5 mg
Manganese3.2 mg
Vitamin D3 mcg
Vitamin C0.1 mg
Vitamin A247 mcg
Vitamin E1.9 mg
Vitamin K42 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.3 mg
Folate78 mcg
Choline449 mg
Caffeine0 mg
Water172 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 55. The excerpt below is the record exactly as published.
ANCHOVY SANDWICHES WITH CUSTARD Take a savoury custard. Break three whole eggs into a basin, add two tablespoonsful of cream, half a gill of strong stock, a little nutmeg, pepper and salt
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