vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Cold Stuffed Eggs with Anchovies
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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
440Calories
38 gProtein
3 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories440 kcal
Protein38 g
Carbohydrates2.9 g
Fiber0 g
Sugars1.3 g
Total Fat29 g
Saturated Fat13 g
Monounsaturated Fat41 g
Polyunsaturated Fat18 g
Omega-33.7 g
Cholesterol1116 mg
Sodium462 mg
Potassium418 mg
Calcium169 mg
Iron5.3 mg
Magnesium36 mg
Phosphorus595 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0.1 mg
Vitamin A481 mcg
Vitamin E12 mg
Vitamin K3.6 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water232 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 149. The excerpt below is the record exactly as published.
Cold stuffed eggs, with anchovies. Boil six eggs until hard, remove the shells, and cut in two lengthwise. Pass the yolks through a fine sieve, and mix with one dozen anchovies in oil cut in small squares, a little pepper, and a teaspoonful of mayonnaise sauce
Cook this with the app: pantry check, scaling, and the assistant.