Cress Sandwiches with Anchovy a la Brita
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Good for afternoon teas or entrees.
Presented as published in 1924. 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
712Calories
20 gProtein
156 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories712 kcal
Protein20 g
Carbohydrates156 g
Fiber17 g
Sugars8.7 g
Total Fat17 g
Saturated Fat1.1 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat2.2 g
Cholesterol39 mg
Sodium2454 mg
Potassium1174 mg
Calcium265 mg
Iron7.8 mg
Magnesium230 mg
Phosphorus418 mg
Zinc1.9 mg
Copper0.3 mg
Manganese3.7 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A91 mcg
Vitamin E1.3 mg
Vitamin K9.6 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5 mg
Folate40 mcg
Choline89 mg
Caffeine0 mg
Water175 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 20. The excerpt below is the record exactly as published.
Cress Sandwiches with Anchovy a la Brita Sanwiches de Cresson aux Anchois a la Brita For Six Persons Take twelve slices of Boston brown bread and cut it out with a large biscuit cutter; spread the slices of bread with the butter, six of them cut out in the center with the star cutter. With the same cutter cut stars from slices of white bread and put the star from the white bread into the brown. Chop a half bunch of cress very fine after it has been thoroughly washed and left in ice-water to become fresh and crisp; mix it with one teaspoon of anchovy paste and one tablespoonfal of butter
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Cook this with the app: pantry check, scaling, and the assistant.