Canape Windsor
From Louis' every woman's cook book, 1910
Presented as published in 1910. 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
As published
This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 1. The excerpt below is the record exactly as published.
CANAPE WINDSOR &* Mix one-half a cup of finely chopped cooked chicken and one-half a cup of finely chopped lean ham with two ounces of creamed butter. Season to taste, and spread on saltine crackers. Cut red beef tongue into p= 1 LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. k ij I LOUIS' EVERY WOMAN'S COOK BOOK j small thin diamonds, and put five of them together in the centre of the canape to form a star. Dip the edges of the canape into finely chopped pistachio nuts
Cook this with the app: pantry check, scaling, and the assistant.