Bacon-Peanut Canapes
From The Chapel Hill cook book, 1935
Very tasty with tomato juice cocktail.
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
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 1. The excerpt below is the record exactly as published.
BACON-PEANUT CANAPES Toast rounds of bread and spread with the following mixture: Chopped peanuts Chopped bacon (fried) Mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.