Anchovy Toast aux Tomatoes
From Savouries and sweets suitable for luncheons and dinners, 1886
Presented as published in 1886. 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
56Calories
7 gProtein
1 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories56 kcal
Protein7.1 g
Carbohydrates1 g
Fiber0.2 g
Sugars0.5 g
Total Fat2.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.6 g
Cholesterol20 mg
Sodium944 mg
Potassium185 mg
Calcium58 mg
Iron1.3 mg
Magnesium19 mg
Phosphorus65 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C1.4 mg
Vitamin A2.9 mcg
Vitamin E0.8 mg
Vitamin K2.9 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.8 mg
Folate3.1 mcg
Choline20 mg
Caffeine0 mg
Water26 g
As published
This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 7. The excerpt below is the record exactly as published.
Anchovy Toast aux Tomatoes. | For Four Persons. — 6 anchovies; a tablespoonful offl tomato sauce ; cayenne ; 4 or 6 squares of fried bread
Cook this with the app: pantry check, scaling, and the assistant.