Anchovy Toast
From Fifty dinners, 1895
Serve immediately for best results.
Presented as published in 1895. 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 Fifty dinners (1895) by A. R. Kenney-Herbert, page 18. The excerpt below is the record exactly as published.
a tablespoonful of butter upon it, and let the butter melt ; add the yolks only of three raw eggs well beaten, and stir into the mixture sufficient anchovy sauce
Cook this with the app: pantry check, scaling, and the assistant.