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Anchovy Toast
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for two rounds of toast.
Presented as published in 1892. 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
94Calories
5 gProtein
14 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories94 kcal
Protein5.1 g
Carbohydrates14 g
Fiber0.7 g
Sugars1.6 g
Total Fat2 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.8 g
Cholesterol8.8 mg
Sodium501 mg
Potassium87 mg
Calcium53 mg
Iron1.3 mg
Magnesium13 mg
Phosphorus51 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A1.2 mcg
Vitamin E0.4 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3 mg
Folate27 mcg
Choline13 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 139. The excerpt below is the record exactly as published.
Anchovy Toast. — Wash five or six an- chovies, and cirt ofi: their heads and fins. Fillet thein — that is, take the backbone out and divide the fish into two, from the shoulder to the tail. Make some well-buttered toast, lay the fish upon it, and add miistard and cayenne to suit the palate ; or make the anchovy into a paste {see Anchovy Paste), and spread it over slices of toast, about half an inch thick. Six anchovies are sufficient for two rounds of toast
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