pescatariangluten-freenut-freeegg-freesoy-free
Anchovy Sauce
From The Hotel St. Francis cook book, 1919
Serves 4
The cream sauce with essence is more commonly used with eggs.
Presented as published in 1919. 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
211Calories
3 gProtein
2 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories211 kcal
Protein2.6 g
Carbohydrates2.2 g
Fiber0 g
Sugars0 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat0.1 g
Cholesterol65 mg
Sodium193 mg
Potassium84 mg
Calcium47 mg
Iron0.2 mg
Magnesium6.9 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0.6 mcg
Vitamin E0.2 mg
Vitamin K2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate0.6 mcg
Choline4.2 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 21. The excerpt below is the record exactly as published.
anchovy sauce around the edge on the platter. Eggs fried in oil. Fry the eggs one at a time. Have a very small frying pan with plenty of very hot olive oil in it. Drop a fresh egg in it, and turn with a wooden spoon. If any other kind of spoon is used the egg will stick to it. When of a good yellow color, take out and place on a towel, so the oil can drain off, and season with salt. The eggs should be soft inside, like a poached egg. Anchovy sauce. To a cup of cream add one spoonful of essence of anchovies, or one teaspoonful of anchovy paste
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.