pescatariandairy-freenut-freeegg-freesoy-free
Canape Norway
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
377Calories
16 gProtein
65 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories377 kcal
Protein16 g
Carbohydrates65 g
Fiber6.5 g
Sugars8.9 g
Total Fat7.8 g
Saturated Fat1.4 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat3.2 g
Omega-30.1 g
Cholesterol17 mg
Sodium565 mg
Potassium502 mg
Calcium182 mg
Iron5.5 mg
Magnesium53 mg
Phosphorus191 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C86 mg
Vitamin A106 mcg
Vitamin E0.6 mg
Vitamin K413 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.4 mg
Folate153 mcg
Choline24 mg
Caffeine0 mg
Water158 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 120. The excerpt below is the record exactly as published.
Canape Norway Breakfast sausages with apple sauce Eggs Biarritz Rolls English mutton chops, tavern Coffee Camembert cheese with crackers Coffee DINNER Creme Congalaise Bass, Nigoise Potatoes nature Chicken saute, demi-deuil Timbale of rice Flageolets in butter Alligator pear salad Peach, Bourdaloue Assorted cakes Demi tasse Canape Norway. Spread four pieces of toast with butter, lay thin slices of smoked salmon on top, trim to diamond shape, and dress on napkin. Garnish with parsley
Cook this with the app: pantry check, scaling, and the assistant.