Avocado Canapes
From The Southern cook book of fine old recipes, 1935
Presented as published in 1935. 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
72Calories
3 gProtein
19 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein2.8 g
Carbohydrates19 g
Fiber6.6 g
Sugars1.2 g
Total Fat0.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium5.8 mg
Potassium371 mg
Calcium115 mg
Iron2.5 mg
Magnesium45 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0.3 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C7.1 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate10 mcg
Choline4.6 mg
Caffeine0 mg
Water31 g
As published
This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 51. The excerpt below is the record exactly as published.
Avocado Canapes Cut small rounds of bread, and toast botn sides. Spread each with the following mix- ture: Peel avocados and put through the ricer. Add 1 tablespoon of onion juice, 1 tablespoon lemon juice, cayenne, salt and pep- per to tas
Cook this with the app: pantry check, scaling, and the assistant.