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Timbale of Egg with Anchovy
From The Swedish, French, American cook book, 1918
Serves 1
Serve with a 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
391Calories
17 gProtein
6 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories391 kcal
Protein17 g
Carbohydrates5.8 g
Fiber0 g
Sugars3.3 g
Total Fat33 g
Saturated Fat16 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol444 mg
Sodium358 mg
Potassium313 mg
Calcium178 mg
Iron2 mg
Magnesium26 mg
Phosphorus305 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A180 mcg
Vitamin E1.2 mg
Vitamin K2.3 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.2 mg
Folate48 mcg
Choline309 mg
Caffeine0 mg
Water166 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 387. The excerpt below is the record exactly as published.
Timbale of Egg with Anchovy, a la Prince of Wales CEufs a V Anchois en Timbale, a la Prince de Galles Two eggs, four tablespoons milk, four tablespoons cream, pep¬ per, salt, one teaspoon anchovy paste. How to Make It. Dissolve anchovy paste with part of the milk, add the eggs, then the rest of the milk and cream, pepper
Cook this with the app: pantry check, scaling, and the assistant.