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Caviar Canapes

Name: Caviar Canapes
Yield: 1 servings
Ingredients: 6 squares toast; 1 teaspoon chopped parsley; 6 teaspoons Russian caviar; 1 teaspoon chopped onion; 1 hard-boiled egg

From The Institute cook book, 1913

Serves 1

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

553Calories

26 gProtein

83 gCarbs

13 gFat

Full nutrition (33 nutrients)

Calories553 kcal

Protein26 g

Carbohydrates83 g

Fiber4.4 g

Sugars9.9 g

Total Fat13 g

Saturated Fat3.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat4.6 g

Cholesterol293 mg

Sodium893 mg

Potassium325 mg

Calcium210 mg

Iron5.8 mg

Magnesium50 mg

Phosphorus354 mg

Zinc1.8 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D4.5 mcg

Vitamin C4.6 mg

Vitamin A100 mcg

Vitamin E2.8 mg

Vitamin K5.3 mcg

Vitamin B60.2 mg

Vitamin B123.4 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1 mg

Niacin (B3)6.4 mg

Folate201 mcg

Choline265 mg

Caffeine0 mg

Water105 g

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 12. The excerpt below is the record exactly as published.

CAVIAR CANAPES 6 squares toast _ _ 1 teaspoon chopped parsley 6 teaspoons Russian caviar 1 teaspoon chopped onion 1 hard-boiled egg

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