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Egg with Anchovy (Œuf à l'Anchois) a la Rennison
From The Swedish, French, American cook book, 1918
Serves 1
Filling: Put the gelatine in a saucepan; add the rest of the anchovy paste, pepper, and salt; mix well; then carefully add the whipped cream. When it commences to thicken, fill the egg.
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
919Calories
50 gProtein
30 gCarbs
78 gFat
Full nutrition (34 nutrients)
Calories919 kcal
Protein50 g
Carbohydrates30 g
Fiber0 g
Sugars19 g
Total Fat78 g
Saturated Fat37 g
Monounsaturated Fat21 g
Polyunsaturated Fat5.1 g
Omega-30.1 g
Cholesterol776 mg
Sodium643 mg
Potassium611 mg
Calcium359 mg
Iron3.5 mg
Magnesium56 mg
Phosphorus542 mg
Zinc3.1 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D4.1 mcg
Vitamin C0 mg
Vitamin A682 mcg
Vitamin E3.4 mg
Vitamin K6.1 mcg
Vitamin B60.4 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.3 mg
Folate86 mcg
Choline498 mg
Caffeine0 mg
Water268 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 20. The excerpt below is the record exactly as published.
one tablespoon butter to a cream; add the yolks and spread the round pieces of bread, making a little hole in the centre for the egg to stand in. Whip the cream; add the sar¬ dines, anchovy paste, pepper, and salt; fill the eggs. Stand them up lengthwise in the bread; decorate with Spanish pepper. Gar¬ nish with parsley. Serve before the soup. Egg with Anchovy ( CEuf a V Anc ho is) a la Rennison Three eggs, two teaspoons anchovy paste, three tablespoons dissolved Cox’s gelatine, one tablespoon butter, one cup whipped cream, pepper and salt to taste
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