pescatariangluten-freenut-freesoy-freeshellfish-free
Anchovy Toast
From The national course in home economics, 1917
Serves 1
Recipe by Sarah Bryan.
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
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 139. The excerpt below is the record exactly as published.
ANCHOVY TOAST, Previously prepare thin slices of buttered toast with anchovies spead upon theme Keep hot Put into the chafing dish a tablespoonful of butter with which is mixed a teaspoonful of dry mustard, two tablespoon- fuls of tomato sauce; one teaspoonful of mushroom sauce As soon as thoroughly mixed lay in this sauce, which should be of smooth texture and rich in color, slices of four hard-boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.