pescatariannut-freesoy-free
Egg with Anchovy a la Provenpale
From The Swedish, French, American cook book, 1918
Serves 1
Serve as an egg entree for luncheon or supper.
Presented as published in 1918. 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
515Calories
46 gProtein
15 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories515 kcal
Protein46 g
Carbohydrates15 g
Fiber0.7 g
Sugars2.3 g
Total Fat40 g
Saturated Fat7.6 g
Monounsaturated Fat10 g
Polyunsaturated Fat8.2 g
Omega-30.1 g
Cholesterol882 mg
Sodium650 mg
Potassium609 mg
Calcium430 mg
Iron6.5 mg
Magnesium60 mg
Phosphorus792 mg
Zinc3.7 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D7.6 mcg
Vitamin C0 mg
Vitamin A344 mcg
Vitamin E3.7 mg
Vitamin K3.4 mcg
Vitamin B60.5 mg
Vitamin B128.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)5.1 mg
Folate128 mcg
Choline648 mg
Caffeine0 mg
Water207 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 375. The excerpt below is the record exactly as published.
four eggs slowly in hot water. In the meantime, crumb three sardines that have been skinned and boned and mixed with one tablespoon butter; spread round pieces of toast — one for each egg — and put on a plate in oven to get hot. When the eggs are poached, place one on each slice of toast, press out an anchovy, in a long strip, put across the egg lengthwise, then a small strip of Spanish pepper
Cook this with the app: pantry check, scaling, and the assistant.