Canapes au Parmesan
From Salads, sandwiches, and savouries, 1901
Consider adding herbs for flavor.
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
As published
This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 47. The excerpt below is the record exactly as published.
Canapes au Parmesan. — Stew an ounce of minced onion in half an ounce of butter till it turns a pale yellow, then put into this pan half a pound of tomatoes
Cook this with the app: pantry check, scaling, and the assistant.