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Canape Hambourgeoise
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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
62Calories
6 gProtein
1 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories62 kcal
Protein6.2 g
Carbohydrates0.6 g
Fiber0.3 g
Sugars0.3 g
Total Fat4 g
Saturated Fat0.7 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat1.2 g
Omega-30.2 g
Cholesterol19 mg
Sodium317 mg
Potassium119 mg
Calcium2.8 mg
Iron0.2 mg
Magnesium8.6 mg
Phosphorus73 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A2.5 mcg
Vitamin E0 mg
Vitamin K12 mcg
Vitamin B60 mg
Vitamin B121.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0.9 mg
Caffeine0 mg
Water43 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 241. The excerpt below is the record exactly as published.
Canape Hambourgeoise Force and cream Broiled honeycomb tripe. Poached eggs on toast maitre d'hotel Coffee Lyonnaise potatoes Field salad German apple cake Coffee DINNER Puree of lentils Ripe olives Fillet of sole, au vin blanc Lamb chops with bacon Asparagus tip salad Tartelette with pears Coffee Sliced oranges. Peel and slice the oranges and put on compote dish. Serve powdered sugar separate. Force and cream. Serve raw with powdered sugar and cream separate. Poached eggs. Break the eggs in boiling water, to which may be added a soupspoonful of vinegar if desired. Add plenty of salt to the water to take away the vinegar taste. Serve on toast and garnish with parsley in branches. Canape Hambourgeoise. Place on toast one sliced gherkin with a slice of smoked salmon on top, and a little anchovy sauce in center. Garnish around edge with chopped boiled egg, parsley and lemon
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