Eggs on Anchovy Toast

Name: Eggs on Anchovy Toast
Ingredients: 1 slice bread; 2 eggs; 1 teaspoon anchovy paste; A pinch of pepper; 1 small teaspoon butter

From Practical West African cookery, 1910

Can substitute anchovy with lobster or bloater paste.

Presented as published in 1910. 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

234Calories

17 gProtein

15 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories234 kcal

Protein17 g

Carbohydrates15 g

Fiber0.7 g

Sugars2 g

Total Fat15 g

Saturated Fat3.5 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat2.6 g

Omega-30.1 g

Cholesterol387 mg

Sodium466 mg

Potassium201 mg

Calcium131 mg

Iron3 mg

Magnesium24 mg

Phosphorus245 mg

Zinc1.7 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D2.1 mcg

Vitamin C0 mg

Vitamin A161 mcg

Vitamin E1.2 mg

Vitamin K0.9 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.5 mg

Folate48 mcg

Choline298 mg

Caffeine0 mg

Water90 g

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 71. The excerpt below is the record exactly as published.

Eggs on Anchovy Toast. (I). 1 slice bread. 2 eggs. 1 teaspoon anchovy paste. A pinch of pepper and salt. 1 small teaspoon butter

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