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Eggs with Anchovy (CEufs a VAnchois) a la Prince Carl
From The Swedish, French, American cook book, 1918
Serves 1
Serve with sauterne sauce for lunch or supper.
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
453Calories
20 gProtein
22 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories453 kcal
Protein20 g
Carbohydrates22 g
Fiber6.3 g
Sugars3.5 g
Total Fat34 g
Saturated Fat17 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol444 mg
Sodium10063 mg
Potassium647 mg
Calcium295 mg
Iron4.5 mg
Magnesium69 mg
Phosphorus345 mg
Zinc2.1 mg
Copper0.4 mg
Manganese3.3 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A187 mcg
Vitamin E1.5 mg
Vitamin K43 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.4 mg
Folate52 mcg
Choline312 mg
Caffeine0 mg
Water170 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 381. The excerpt below is the record exactly as published.
Eggs with Anchovy (CEufs a VAnchois ) a la Prince Carl Two eggs, four tablespoons milk, four tablespoons cream, pepper, salt, one teaspoon anchovy paste
Cook this with the app: pantry check, scaling, and the assistant.