Canapés de Volaille

Name: Canapés de Volaille
Ingredients: 8 slices of bread and butter; half a lettuce; 2 ozs. of chicken; 4 anchovies; cayenne; 1 bunch of watercress

From Savouries and sweets suitable for luncheons and dinners, 1886

Presented as published in 1886. 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

855Calories

40 gProtein

128 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories855 kcal

Protein40 g

Carbohydrates128 g

Fiber5.5 g

Sugars13 g

Total Fat19 g

Saturated Fat4.8 g

Monounsaturated Fat5.9 g

Polyunsaturated Fat6.7 g

Omega-30.5 g

Cholesterol56 mg

Sodium1820 mg

Potassium892 mg

Calcium592 mg

Iron9.4 mg

Magnesium106 mg

Phosphorus452 mg

Zinc3.8 mg

Copper0.5 mg

Manganese1.8 mg

Vitamin D0.4 mcg

Vitamin C0.9 mg

Vitamin A25 mcg

Vitamin E0.7 mg

Vitamin K64 mcg

Vitamin B60.6 mg

Vitamin B120.3 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)19 mg

Folate5.5 mcg

Choline47 mg

Caffeine0 mg

Water418 g

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 16. The excerpt below is the record exactly as published.

Canapis de Volaille. Fob Four Persons. — 8 slices of bread and butter; half a lettuce; 2 ozs. of chicken ; 4 anchovies; cayenne; 1 bunch of watercress

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