Breakfast
Anchovy toast
Anchovy toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut stale bread into strips an inch and a half wide and three inches long.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Cut stale bread into strips an inch and a half wide and three inches long;
- toast, butter and spread with anchovy paste, as a foundation for scrambled or poached eggs.
Historical transcription
Source method
- 1
Cut stale bread into strips an inch and a half wide and three inches long; toast, butter and spread with anchovy paste, as a foundation for scrambled or poached eggs.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.