Canapes Lorenzo
From The new practical cookery guide, 1913
Presented as published in 1913. 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
718Calories
79 gProtein
15 gCarbs
37 gFat
Full nutrition (32 nutrients)
Calories718 kcal
Protein79 g
Carbohydrates15 g
Fiber0 g
Sugars0.1 g
Total Fat37 g
Saturated Fat19 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol290 mg
Sodium2821 mg
Potassium1002 mg
Calcium1286 mg
Iron2.3 mg
Magnesium123 mg
Phosphorus1313 mg
Zinc14 mg
Copper1.6 mg
Manganese0.4 mg
Vitamin C7.1 mg
Vitamin A282 mcg
Vitamin E0.6 mg
Vitamin K2.1 mcg
Vitamin B60.5 mg
Vitamin B1223 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.5 mg
Folate111 mcg
Choline17 mg
Water215 g
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 12. The excerpt below is the record exactly as published.
Canapes Lorenzo — Bound croutes, masked with creamed crab meat, highly seasoned, grated cheese
Cook this with the app: pantry check, scaling, and the assistant.