Canapes Victoria I

Name: Canapes Victoria I
Ingredients: pounded cooked ham; puree of foie gras; strips of anchovy fillets

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

1378Calories

78 gProtein

10 gCarbs

111 gFat

Full nutrition (33 nutrients)

Calories1378 kcal

Protein78 g

Carbohydrates10 g

Fiber0 g

Sugars0 g

Total Fat111 g

Saturated Fat37 g

Monounsaturated Fat63 g

Polyunsaturated Fat4.2 g

Cholesterol454 mg

Sodium3747 mg

Potassium1230 mg

Calcium165 mg

Iron15 mg

Magnesium79 mg

Phosphorus1061 mg

Zinc8 mg

Copper1.1 mg

Manganese0.3 mg

Vitamin D1.9 mcg

Vitamin C4.2 mg

Vitamin A2090 mcg

Vitamin E0.7 mg

Vitamin K0 mcg

Vitamin B60.9 mg

Vitamin B1222 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1.4 mg

Niacin (B3)19 mg

Folate132 mcg

Choline206 mg

Caffeine0 mg

Water237 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 Victoria I. — A mixture of pounded cooked ham, mixed with puree of foie gras, on toast, with strips of anchovy fillets

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