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Anchovy Toast

A historical recipe from The up-to-date sandwich book, by Eva Greene Fuller (1909).

A historical recipe

The up-to-date sandwich book: 400 ways to make a sandwich, by Eva Greene Fuller (1909). Project Gutenberg eBook #75893.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The up-to-date sandwich book, by Eva Greene Fuller (1909). Digitised by Project Gutenberg, eBook #75893 (https://www.gutenberg.org/ebooks/75893). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. One can of boneless anchovies in oil;
  2. toast squares of bread without crusts to a nice even brown;
  3. two anchovies are placed between two slices of toast and the yolks of hard-boiled eggs are chopped fine and sprinkled over same, the whites being cut into cubes and disposed over the top;
  4. dust with white pepper.
  5. Garnish with a slice of lemon.