nut-freeegg-freesoy-freefish-freeshellfish-free
Canapes Madison
From The encyclopædia of practical cookery, 1890
Serves 1
Garnish with a folded napkin.
Presented as published in 1890. 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
757Calories
35 gProtein
111 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories757 kcal
Protein35 g
Carbohydrates111 g
Fiber6.3 g
Sugars12 g
Total Fat18 g
Saturated Fat6.5 g
Monounsaturated Fat5 g
Polyunsaturated Fat4.7 g
Omega-30.5 g
Cholesterol39 mg
Sodium2045 mg
Potassium459 mg
Calcium665 mg
Iron8.2 mg
Magnesium86 mg
Phosphorus510 mg
Zinc4 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D0.2 mcg
Vitamin C0.1 mg
Vitamin A58 mcg
Vitamin E0.3 mg
Vitamin K2.5 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)12 mg
Folate31 mcg
Choline33 mg
Caffeine0 mg
Water112 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 103. The excerpt below is the record exactly as published.
Canapes Madison.— Cut six thin slices of bread and shape them alike. Toast to a golden colour, and lay on a dish. Cover each toast with a very thin slice of lean, cooked ham ; spread a little mustard over that, then cover with a layer of garnish- ing a la Proven9ale. Dredge grated Parmesan cheese on top, and strew a little fresh breadcrumbs over all
Cook this with the app: pantry check, scaling, and the assistant.