Curmj Toast

Name: Curmj Toast
Ingredients: 4oz, of anchovies; a little curry powder or paste; mustard; butter; a few drops of vinegar; hot buttered toast

From Salads, sandwiches, and savouries, 1901

Any highly flavored meat can be used similarly.

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

Nutrition per serving

238Calories

33 gProtein

0 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories238 kcal

Protein33 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat11 g

Saturated Fat2.5 g

Monounsaturated Fat4.3 g

Polyunsaturated Fat2.9 g

Cholesterol96 mg

Sodium4162 mg

Potassium617 mg

Calcium263 mg

Iron5.3 mg

Magnesium78 mg

Phosphorus286 mg

Zinc2.8 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D1.9 mcg

Vitamin C0 mg

Vitamin A14 mcg

Vitamin E3.8 mg

Vitamin K14 mcg

Vitamin B60.2 mg

Vitamin B121 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)23 mg

Folate15 mcg

Choline96 mg

Caffeine0 mg

Water57 g

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.

Curmj Toast. — Well wash, bone, and pound 4oz, of anchovies with a little curry powder or paste, mustard, butter, and a few drops of vinegar ; spread this on hot buttered toast

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