pescatariannut-freesoy-free
Canapes a la Capucine
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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
944Calories
75 gProtein
107 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories944 kcal
Protein75 g
Carbohydrates107 g
Fiber11 g
Sugars6.4 g
Total Fat40 g
Saturated Fat5.6 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat11 g
Omega-30.7 g
Cholesterol924 mg
Sodium2719 mg
Potassium1374 mg
Calcium350 mg
Iron7.4 mg
Magnesium224 mg
Phosphorus1198 mg
Zinc4.8 mg
Copper0.7 mg
Manganese2.5 mg
Vitamin D15 mcg
Vitamin C18 mg
Vitamin A239 mcg
Vitamin E9.7 mg
Vitamin K29 mcg
Vitamin B60.4 mg
Vitamin B1214 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)4.8 mg
Folate140 mcg
Choline588 mg
Caffeine0 mg
Water395 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 86. The excerpt below is the record exactly as published.
Canapes a la Capucine. — 4 slices brown bread, 4 oz. hygienic or Astrachan caviare, 8 to 10 prawns, 1 hard-boiled egg, ^ oz. butter, 1 tablespoonful mayonnaise, a few sprigs small cress
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