dairy-freenut-free
Caviar Canapes
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
- 6 squares toast
- 1 teaspoon chopped parsley
- 6 teaspoons Russian caviar
- 1 teaspoon chopped onion
- 1 hard-boiled egg
Method
Cut the bread about one-quarter of an inch thick and two inches square (or round) and after it is toasted spread over each slice a teaspoon of ice-cold caviar.
Mix the other ingredients; spread the mixture over the caviar and serve with quarters of lemon.
Nutrition per serving
553Calories
26 gProtein
83 gCarbs
13 gFat
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
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