nut-free

Canape of Eggs

Name: Canape of Eggs
Yield: 2 servings
Ingredients: 4 eggs; 3 truffles; 2 anchovies; 6 capers; 1 teaspoon Tarragon vinegar; 1 teaspoon butter; 8 small rounds of fried bread

From The Portland Woman's Exchange Cook Book, 1913

Serves 2

Mrs. William MacMaster.

Presented as published in 1913. 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

4 eggs
3 truffles
2 anchovies
6 capers
1 teaspoon Tarragon vinegar
1 teaspoon butter
8 small rounds of fried bread

Method

Boil the eggs quite hard.
Cut in halves, take out yolks and chop them.
Chop capers and truffles.
Soak anchovies, dry and chop.
Mix all with salt, pepper, cayenne, and Tarragon vinegar.
Stuff the whites of the eggs, pile high, and put a small bit of butter on top.
Serve on fried bread.

Nutrition per serving

869Calories

35 gProtein

146 gCarbs

19 gFat

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 3. The excerpt below is the record exactly as published.

Canape of Eggs. 4 eggs, 3 truffles. 2 anchovies. 6 capers. 1 teaspoon Tarragon vinegar. 1 teaspoon butter. 8 small rounds of fried bread

Cook this with the app: pantry check, scaling, and the assistant.