Poached Eggs with Anchovy Toast

Name: Poached Eggs with Anchovy Toast
Ingredients: eight pieces of toast; spread with anchovy paste; 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

580Calories

52 gProtein

3 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories580 kcal

Protein52 g

Carbohydrates2.9 g

Fiber0 g

Sugars1.5 g

Total Fat38 g

Saturated Fat13 g

Monounsaturated Fat15 g

Polyunsaturated Fat7.7 g

Omega-30.1 g

Cholesterol1491 mg

Sodium715 mg

Potassium574 mg

Calcium233 mg

Iron7.2 mg

Magnesium51 mg

Phosphorus802 mg

Zinc5.3 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D8.1 mcg

Vitamin C0 mg

Vitamin A640 mcg

Vitamin E4.3 mg

Vitamin K1.7 mcg

Vitamin B60.7 mg

Vitamin B123.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.8 mg

Niacin (B3)1.1 mg

Folate189 mcg

Choline1179 mg

Caffeine0 mg

Water307 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 Toast. Spread eight pieces of toast with anchovy paste, on which put a little glaze (Art. 179) ; poach eight eggs

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