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Canapes d'Anchovies
From European and American cuisine, 1914
Serves 2
Garnish with watercress or parsley.
Presented as published in 1914. 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
729Calories
50 gProtein
89 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories729 kcal
Protein50 g
Carbohydrates89 g
Fiber4.2 g
Sugars9.6 g
Total Fat17 g
Saturated Fat7.1 g
Monounsaturated Fat20 g
Polyunsaturated Fat8.1 g
Omega-30.5 g
Cholesterol96 mg
Sodium5023 mg
Potassium842 mg
Calcium646 mg
Iron11 mg
Magnesium128 mg
Phosphorus492 mg
Zinc4.4 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D1.9 mcg
Vitamin C1.4 mg
Vitamin A18 mcg
Vitamin E3.8 mg
Vitamin K30 mcg
Vitamin B60.4 mg
Vitamin B121 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)31 mg
Folate16 mcg
Choline97 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 306. The excerpt below is the record exactly as published.
Canapes d'Anchovies. — Lay Vs pound of the best anchovies for several hours in cold water, remove all the bones and skin, cut each fillet into 2 long strips, and put them on a plate. Dip 1 sprig of parsley into boiling water, instantly remove, chop fine, and put it in a bowl ; add 3 tablespoonfuls herb vinegar (or white vinegar) and 3 tablespoonfuls olive oil, mix well together, and pour over the anchovies. Take 12 slices of bread % inch in thickness
Cook this with the app: pantry check, scaling, and the assistant.