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Canapes of Sardines
From European and American cuisine, 1914
Serves 6
Serve on an oval-shaped dish decorated with 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
47Calories
4 gProtein
3 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories47 kcal
Protein3.7 g
Carbohydrates2.6 g
Fiber1 g
Sugars1.4 g
Total Fat2.4 g
Saturated Fat0.6 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Cholesterol68 mg
Sodium62 mg
Potassium158 mg
Calcium39 mg
Iron0.9 mg
Magnesium12 mg
Phosphorus61 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C12 mg
Vitamin A61 mcg
Vitamin E0.3 mg
Vitamin K137 mcg
Vitamin B60 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate43 mcg
Choline53 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 305. The excerpt below is the record exactly as published.
Canapes of Sardines. — Gut 12 slices V4 inch in thickness from a long-shaped loaf of baker's bread, take off the rind, and shape the 4U SANDWICHES AND CANAPfia 455 filioes either round or oTal, toast them to a delicate brown ; spread each piece of toast with the sauce in foregoing recipe and lay 1 sar- dine in center of each piece. Chop fine 1 beet (previously boiled and laid in vinegar), the whites and yolks of 2 hard-boiled eggs, and 2 branches of parsley
Cook this with the app: pantry check, scaling, and the assistant.