Egg and Anchovy in Paste
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
151Calories
14 gProtein
1 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories151 kcal
Protein14 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.4 g
Total Fat9.9 g
Saturated Fat3.2 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol375 mg
Sodium289 mg
Potassium160 mg
Calcium65 mg
Iron1.9 mg
Magnesium15 mg
Phosphorus208 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.2 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.9 mg
Folate48 mcg
Choline297 mg
Caffeine0 mg
Water78 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 70. The excerpt below is the record exactly as published.
EGG AND ANCHOVY IN PASTE. Futures d’A nchois. 2 hard-boiled eggs. Trimmings of puff paste. G anchovies. Frying fat. Cayenne
Cook this with the app: pantry check, scaling, and the assistant.