pescatariangluten-freenut-freesoy-free
Anchovy Toast
From The "A1" cookery book, 1901
Serves 2
Presented as published in 1901. 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
73Calories
5 gProtein
0 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories73 kcal
Protein5 g
Carbohydrates0.5 g
Fiber0 g
Sugars0.1 g
Total Fat5.6 g
Saturated Fat2.4 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol106 mg
Sodium257 mg
Potassium74 mg
Calcium32 mg
Iron0.7 mg
Magnesium7.6 mg
Phosphorus69 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A41 mcg
Vitamin E0.5 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate13 mcg
Choline79 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 92. The excerpt below is the record exactly as published.
Anchovy Toast. — 3 anchovies beaten to a paste, add a pinch of dry mustard, 1 egg, 1 tablespoon of cream, a little butter
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