Eggs and Anchovies

Name: Eggs and Anchovies
Ingredients: Five eggs; A dozen anchovies, skinned and minced; One gill cream; One tablespoonful butter; A dash cayenne pepper

From The chafing-dish supper, 1894

Serve on buttered toast or fried bread.

Presented as published in 1894. 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

860Calories

48 gProtein

6 gCarbs

81 gFat

Full nutrition (34 nutrients)

Calories860 kcal

Protein48 g

Carbohydrates6.3 g

Fiber0 g

Sugars0.9 g

Total Fat81 g

Saturated Fat33 g

Monounsaturated Fat20 g

Polyunsaturated Fat6 g

Omega-30.1 g

Cholesterol1123 mg

Sodium2142 mg

Potassium722 mg

Calcium325 mg

Iron6.6 mg

Magnesium70 mg

Phosphorus685 mg

Zinc4.7 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D5.8 mcg

Vitamin C0 mg

Vitamin A406 mcg

Vitamin E4.2 mg

Vitamin K9.4 mcg

Vitamin B60.6 mg

Vitamin B122.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)9.8 mg

Folate124 mcg

Choline776 mg

Caffeine0 mg

Water285 g

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 6. The excerpt below is the record exactly as published.

EGGS AND ANCHOVIES. Five eggs. A dozen anchovies, skinned and minced. One gill cream. One tablespoonful butter. A dash cayenne pepper

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