Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
78
Calories
6g
Protein
5g
Fat
1g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 eggs
- 2 anchovies
- 2 teaspoonsful essence of salt
- half when cold
Directions
1
4 eggs. 2 oz. butter.
2
2 anchovies. cayenne.
3
2 teaspoonsful essence of salt.
4
anchovies. watercress.
5
Boil eggs hard, cut them in half when cold, and put yolks and anchovies, essence, butter, and seasoning in mortar
6
and pound well ; then pass it through a hair sieve. Fill up the eggs with this mixture, and serve on watercress or small salad.
By Hamilton, Margaret ·
Recipe sourced from
internet_archive