pescatariannut-freeegg-freesoy-freeshellfish-free
Anchovy Toast
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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
183Calories
3 gProtein
15 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories183 kcal
Protein2.9 g
Carbohydrates15 g
Fiber0.7 g
Sugars1.6 g
Total Fat13 g
Saturated Fat7.5 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol31 mg
Sodium234 mg
Potassium39 mg
Calcium67 mg
Iron1 mg
Magnesium8.4 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A97 mcg
Vitamin E0.3 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate0.4 mcg
Choline2.7 mg
Caffeine0 mg
Water13 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 119. The excerpt below is the record exactly as published.
ANCHOVY TOAST. Make nicely browned toast, two inches wide and four inches lono-. Spread with anchovy butter
Cook this with the app: pantry check, scaling, and the assistant.