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Eggs on Anchovy Toast

Name: Eggs on Anchovy Toast
Yield: 1 servings
Ingredients: round pieces of toast; anchovy paste; a cupful of good rich cream sauce; the whites of 5 hard boiled eggs; garnish of parsley

From San Rafael cook book, 1906, 1906

Serves 1

Can be served as an entree or on a large platter.

Presented as published in 1906. 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

388Calories

32 gProtein

3 gCarbs

27 gFat

Full nutrition (33 nutrients)

Calories388 kcal

Protein32 g

Carbohydrates2.8 g

Fiber0 g

Sugars2.8 g

Total Fat27 g

Saturated Fat8.2 g

Monounsaturated Fat10 g

Polyunsaturated Fat3.5 g

Cholesterol933 mg

Sodium310 mg

Potassium315 mg

Calcium125 mg

Iron3 mg

Magnesium25 mg

Phosphorus430 mg

Zinc2.6 mg

Copper0 mg

Manganese0.1 mg

Vitamin D5.5 mcg

Vitamin C0 mg

Vitamin A373 mcg

Vitamin E2.6 mg

Vitamin K0.8 mcg

Vitamin B60.3 mg

Vitamin B122.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)0.2 mg

Folate110 mcg

Choline735 mg

Caffeine0 mg

Water187 g

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 45. The excerpt below is the record exactly as published.

EGGS ON ANCHOVY TOAST— Mrs. Carter P. Pomeroy. Cut round pieces of toast, butter them and spread with anchovy paste. Make a cupful of good rich cream sauce; chop-the whites of 5 hard boiled eggs fine; put them into the cream sauce, heap it on ^he toast; squeeze the yolks of the eggs through a patent potato masher of the squeezing kind, andi pile that on top. Serve hot on individual plates as an entree, or arrange with a garnish of parsley

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