Eggs on Anchovy Toast

Name: Eggs on Anchovy Toast
Ingredients: One tablespoonful butter; One tablespoonful flour; Half pint milk; Six eggs; One scant teaspoonful salt; White pepper; Six slices of buttered toast spread with anchovy paste

From The chafing-dish supper, 1894

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

604Calories

47 gProtein

20 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories604 kcal

Protein47 g

Carbohydrates20 g

Fiber0 g

Sugars13 g

Total Fat47 g

Saturated Fat14 g

Monounsaturated Fat13 g

Polyunsaturated Fat6 g

Omega-30.1 g

Cholesterol1177 mg

Sodium2853 mg

Potassium793 mg

Calcium473 mg

Iron5.7 mg

Magnesium67 mg

Phosphorus851 mg

Zinc5 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D8.3 mcg

Vitamin C0 mg

Vitamin A558 mcg

Vitamin E3.3 mg

Vitamin K0.9 mcg

Vitamin B60.7 mg

Vitamin B124 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.7 mg

Niacin (B3)1 mg

Folate154 mcg

Choline925 mg

Caffeine0 mg

Water446 g

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 4. The excerpt below is the record exactly as published.

EGGS ON ANCHOVY TOAST. One tablespoonful butter. One tablespoonful flour. Half pint milk. Six eggs. One scant teaspoonful salt. (§CQinnir\Q tariff tf)e (ggg 19 White pepper. Six slices of buttered toast spread with anchovy paste

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