Bombay Toast

Name: Bombay Toast
Ingredients: a square inch of butter; two eggs; a quarter of a teaspoonful of cayenne; a few drops of essence of anchovy; buttered toast

From Salads, sandwiches, and savouries, 1901

Any strongly flavored sauce can be used instead of anchovy.

Presented as published in 1901. 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 48. The excerpt below is the record exactly as published.

Bombay Toast. — Melt a square inch of butter and stir into it two eggs, a quarter of a teaspoonful of cayenne, and a few drops of essence of anchovy ; spread this on buttered toast

Cook this with the app: pantry check, scaling, and the assistant.