Poached Eggs with Anchovy Sauce

Name: Poached Eggs with Anchovy Sauce
Ingredients: half a pint of white or butter sauce; a teaspoonful of anchovy sauce; the juice of a lemon; poach eight eggs

From French dishes for American tables, 1886

Presented as published in 1886. 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

751Calories

60 gProtein

28 gCarbs

44 gFat

Full nutrition (34 nutrients)

Calories751 kcal

Protein60 g

Carbohydrates28 g

Fiber0.5 g

Sugars16 g

Total Fat44 g

Saturated Fat16 g

Monounsaturated Fat16 g

Polyunsaturated Fat7.9 g

Omega-30.2 g

Cholesterol1505 mg

Sodium1475 mg

Potassium1033 mg

Calcium515 mg

Iron7.6 mg

Magnesium91 mg

Phosphorus1037 mg

Zinc6.2 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D8 mcg

Vitamin C39 mg

Vitamin A821 mcg

Vitamin E4.5 mg

Vitamin K1.6 mcg

Vitamin B60.8 mg

Vitamin B124.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)2.3 mg

Niacin (B3)1.2 mg

Folate233 mcg

Choline1182 mg

Caffeine0 mg

Water583 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 73. The excerpt below is the record exactly as published.

Poached Eggs with Anchovy Sauce. Take half a pint of white or butter sauce (Art. 84), to which add a teaspoonful of anchovy sauce and the juice of a lemon ; poach eight eggs

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