Canapes of Smoked Salmon

Name: Canapes of Smoked Salmon
Ingredients: Fry in clarified butter; some fingers of bread, two and one-half inches long; one and one-half inches wide; one-fourth inch thick; mask the pieces of bread with anchovy butter; place some thin slices of smoked salmon; sprinkle over some chopped hard-boiled egg; and parsley

From The Cook Book, by "Oscar" of the Waldorf, 1896

Presented as published in 1896. 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

689Calories

24 gProtein

125 gCarbs

9 gFat

Full nutrition (24 nutrients)

Calories689 kcal

Protein24 g

Carbohydrates125 g

Fiber5.9 g

Sugars14 g

Total Fat9.2 g

Saturated Fat2.1 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat4.8 g

Omega-30.5 g

Sodium1216 mg

Potassium298 mg

Calcium538 mg

Iron8.6 mg

Magnesium69 mg

Phosphorus288 mg

Zinc2.2 mg

Copper0.3 mg

Manganese1.6 mg

Vitamin B60.2 mg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)12 mg

Water91 g

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 62. The excerpt below is the record exactly as published.

Canapes of Smoked Salmon. Fry in clarified butter some fingers of bread, two and one-half inches long, one and one-half inches wide and one-fourth inch thick; when lightly browned drain them and leave them until cold. Mask the pieces of bread with anchovy butter, place some thin slices of smoked salmon on each, sprinkle over some chopped hard-boiled egg and parsley

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