Cheese Custard on Anchovy Toasts
From Fifty dinners, 1895
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
Nutrition per serving
289Calories
24 gProtein
7 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories289 kcal
Protein24 g
Carbohydrates7 g
Fiber0 g
Sugars0 g
Total Fat18 g
Saturated Fat9.3 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol70 mg
Sodium1873 mg
Potassium235 mg
Calcium557 mg
Iron1.4 mg
Magnesium36 mg
Phosphorus420 mg
Zinc3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A132 mcg
Vitamin E1.1 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.8 mg
Folate6.5 mcg
Choline28 mg
Caffeine0 mg
Water25 g
As published
This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 76. The excerpt below is the record exactly as published.
two ounces of grated Parmesan to the custard given at page 30. Cover six anchovy toasts
Cook this with the app: pantry check, scaling, and the assistant.