pescatariangluten-freenut-freesoy-free
Stuffed Egg with Anchovy
From The Swedish, French, American cook book, 1918
Serves 1
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
612Calories
58 gProtein
5 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories612 kcal
Protein58 g
Carbohydrates4.7 g
Fiber0 g
Sugars2.9 g
Total Fat49 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat11 g
Omega-30.1 g
Cholesterol829 mg
Sodium858 mg
Potassium875 mg
Calcium700 mg
Iron7.3 mg
Magnesium83 mg
Phosphorus1073 mg
Zinc4.1 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D10 mcg
Vitamin C0 mg
Vitamin A344 mcg
Vitamin E5 mg
Vitamin K5.5 mcg
Vitamin B60.5 mg
Vitamin B1215 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)9 mg
Folate87 mcg
Choline563 mg
Caffeine0 mg
Water226 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 13. The excerpt below is the record exactly as published.
Stuffed Egg with Anchovy (( Euf farci a V Anchois) a la Gimo Three eggs, teaspoon anchovy paste, one tablespoon butter, pepper, salt, six sardines skinned and boned, two tablespoons whipped cream
Cook this with the app: pantry check, scaling, and the assistant.