Scrambled Eggs with Anchovy Toast

Name: Scrambled Eggs with Anchovy Toast
Ingredients: thin slices of buttered toast; anchovy paste; scrambled eggs

From Chafing dish possibilities, 1898

Presented as published in 1898. 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

375Calories

29 gProtein

16 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories375 kcal

Protein29 g

Carbohydrates16 g

Fiber0.7 g

Sugars2.3 g

Total Fat20 g

Saturated Fat6.6 g

Monounsaturated Fat7.7 g

Polyunsaturated Fat4.5 g

Omega-30.1 g

Cholesterol747 mg

Sodium574 mg

Potassium333 mg

Calcium185 mg

Iron4.7 mg

Magnesium35 mg

Phosphorus440 mg

Zinc2.9 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D4.1 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.2 mg

Vitamin K1.1 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)2.4 mg

Folate95 mcg

Choline591 mg

Caffeine0 mg

Water165 g

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 5. The excerpt below is the record exactly as published.

Scrambled Eggs with Anchovy Toast Spread thin slices of buttered toast with an- chovy paste

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