pescatariangluten-freedairy-freenut-freesoy-free
Canape a la Prince
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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
438Calories
21 gProtein
12 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories438 kcal
Protein21 g
Carbohydrates12 g
Fiber0.7 g
Sugars9.7 g
Total Fat34 g
Saturated Fat9.1 g
Monounsaturated Fat18 g
Polyunsaturated Fat4.5 g
Omega-30.1 g
Cholesterol405 mg
Sodium1039 mg
Potassium354 mg
Calcium154 mg
Iron3.4 mg
Magnesium42 mg
Phosphorus302 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D2.4 mcg
Vitamin C2.7 mg
Vitamin A208 mcg
Vitamin E6.9 mg
Vitamin K16 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5 mg
Folate57 mcg
Choline315 mg
Caffeine3.6 mg
Water100 g
As published
This recipe was extracted from Kirmess cook book (1907), page 14. The excerpt below is the record exactly as published.
CANAPE A LA PRINCE. Mrs. James Wright, New York. Take six fillets of anchovy, one head of white celery and two truffles. Gut in small pieces the size of a pea. Put them into a bowl and mix with a sauce made as fol- lows : The yolks of two hard boiled eggs, passed through CANAPES AND HORS D'OEUVRES. 41 fine sieve^ one teaspoonful of finely chopped chives^ a few capers, one-fourth teaspoonfol of mustard, yolk of one raw egg. Add one tablespoonful of salad oil, one tea- spoonful of vineg
Cook this with the app: pantry check, scaling, and the assistant.