Canapes k la Fife

Name: Canapes k la Fife
Ingredients: Croutes of fried bread; two fillets of anchovy; pepper; salt; a little whipped cream

From High-class cookery recipes, 1897

Presented as published in 1897. 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

80Calories

5 gProtein

16 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories80 kcal

Protein4.9 g

Carbohydrates16 g

Fiber6.3 g

Sugars0.2 g

Total Fat1.6 g

Saturated Fat0.5 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol6.8 mg

Sodium299 mg

Potassium376 mg

Calcium129 mg

Iron2.8 mg

Magnesium48 mg

Phosphorus60 mg

Zinc0.5 mg

Copper0.4 mg

Manganese3.2 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A7.7 mcg

Vitamin E0.5 mg

Vitamin K42 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.9 mg

Folate5.3 mcg

Choline9.6 mg

Caffeine0 mg

Water7.1 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 54. The excerpt below is the record exactly as published.

Canapes k la Fife. Croutes of fried bread. Lay upon each croute two fillets of anchovy, season with pepper and salt, and drop over each fillet a little whipped cream

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