Anchovy Tartines
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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
80Calories
7 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories80 kcal
Protein7.5 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat5.1 g
Saturated Fat1.7 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol189 mg
Sodium218 mg
Potassium91 mg
Calcium37 mg
Iron1.1 mg
Magnesium8.8 mg
Phosphorus109 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.7 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate24 mcg
Choline150 mg
Caffeine0 mg
Water40 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 59. The excerpt below is the record exactly as published.
Anchovy Tartines. Unroll, dry and cut into narrow strips the contents of a bottle of anchovies pre- served in oil. Cut some French rolls into round slices, butter them well and arrange a fiew of the strips of anchovy on them so as to form an open or trellis work. In the center, or opening, put the yolk and white of an egg and parsley or finely chopped gherkins
Cook this with the app: pantry check, scaling, and the assistant.