pescatariannut-freesoy-free
Egg and Anchovy Sandwiches
From The "A1" cookery book, 1901
Serves 1
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
393Calories
26 gProtein
32 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories393 kcal
Protein26 g
Carbohydrates32 g
Fiber1.7 g
Sugars4.9 g
Total Fat29 g
Saturated Fat5.3 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat4.1 g
Omega-30.2 g
Cholesterol595 mg
Sodium651 mg
Potassium453 mg
Calcium242 mg
Iron5.2 mg
Magnesium47 mg
Phosphorus397 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D3.1 mcg
Vitamin C17 mg
Vitamin A327 mcg
Vitamin E1.9 mg
Vitamin K136 mcg
Vitamin B60.4 mg
Vitamin B121.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4 mg
Folate91 mcg
Choline449 mg
Caffeine0 mg
Water163 g
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 95. The excerpt below is the record exactly as published.
Egg and Anchovy Sandwiches. — Boil 3 eggs hard, pound the yolks with \ oz. butter. Cut some slices of bread and butter, spread first with anchovy paste and then with pounded egg, and put a layer of chopped mustard and cress between the sand- wiches. 144 BREAKFAST DISHES AND SAVOURIES. Savoury Eggs. — 4 eggs, i tablespoon of chopped parsley, i tablespoon of grated Parmesan cheese, 1 oz. lean ham finely minced, 1 oz. butter,
Cook this with the app: pantry check, scaling, and the assistant.