Anchovy Paste Canape

Name: Anchovy Paste Canape
Ingredients: buttered rounds of toast; thin layer of anchovy paste; layer of cream cheese twice as thick as the anchovy paste; green pepper chopped fine; small lettuce leaves

From The Aunts' Cook Book, 1922

Presented as published in 1922. 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

9Calories

1 gProtein

0 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories8.6 kcal

Protein1.2 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.1 g

Cholesterol3.4 mg

Sodium147 mg

Potassium23 mg

Calcium9.4 mg

Iron0.2 mg

Magnesium2.8 mg

Phosphorus10 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A0.5 mcg

Vitamin E0.1 mg

Vitamin K0.7 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.8 mg

Folate0.5 mcg

Choline3.4 mg

Caffeine0 mg

Water3 g

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 43. The excerpt below is the record exactly as published.

Anchovy Paste Canape Spread buttered rounds of toast with thin layer of anchovy paste. Cover with layer of cream cheese twice as thick as the anchovy paste. Sprinkle the top with green pepper chopped fine. Serve on small lettuce leaves

Cook this with the app: pantry check, scaling, and the assistant.