pescatariangluten-freedairy-freenut-freesoy-free
Canape of Caviar
From The Hotel St. Francis cook book, 1919
Serves 4
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
45Calories
3 gProtein
8 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories45 kcal
Protein3 g
Carbohydrates8.1 g
Fiber1 g
Sugars0.7 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol23 mg
Sodium34 mg
Potassium296 mg
Calcium38 mg
Iron0.6 mg
Magnesium16 mg
Phosphorus62 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C23 mg
Vitamin A32 mcg
Vitamin E0.5 mg
Vitamin K133 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate18 mcg
Choline23 mg
Caffeine0 mg
Water179 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 239. The excerpt below is the record exactly as published.
Canape of caviar. Spread caviar, which has been kept on ice, on thin toast. Sprinkle thick with chopped hard-boiled eggs all around. Garnish with leaf of lettuce filled with chopped onion, parsley in branches, and one- fourth of a lemo
Cook this with the app: pantry check, scaling, and the assistant.