pescatariandairy-freenut-freesoy-free
Caviar Canape
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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
1158Calories
52 gProtein
180 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories1158 kcal
Protein52 g
Carbohydrates180 g
Fiber8.4 g
Sugars20 g
Total Fat24 g
Saturated Fat6.5 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat9.3 g
Omega-30.8 g
Cholesterol466 mg
Sodium1882 mg
Potassium646 mg
Calcium823 mg
Iron14 mg
Magnesium116 mg
Phosphorus708 mg
Zinc4.7 mg
Copper0.5 mg
Manganese2.3 mg
Vitamin D5 mcg
Vitamin C16 mg
Vitamin A183 mcg
Vitamin E2.8 mg
Vitamin K0.4 mcg
Vitamin B60.6 mg
Vitamin B123.4 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.5 mg
Niacin (B3)18 mg
Folate73 mcg
Choline379 mg
Caffeine0 mg
Water250 g
As published
This recipe was extracted from Kirmess cook book (1907), page 13. The excerpt below is the record exactly as published.
CAVIAR CANAPE. Mrs, W. H. Heppenheimer Cut with a biscuit cutter^ from stale breads six pieces of bread, toast it on one side. ' Mix a medium size jar of Bussian caviar with two tablespoonfuls of lemon juice. Spread it on the toast. Press separately through a sieve the yolk and whites of two hard boiled eggs. On edge of toast place a border of chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.