Cheese and Olive Canapes
From New Delineator recipes., 1929
Presented as published in 1929. 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
As published
This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 11. The excerpt below is the record exactly as published.
CHEESE AND OLIVE CANAPES 6 portions prepared bread Garnish of red pepper or 3 tablespoons cream cheese pickled beet Olives stuffed with pimientos Spread on the prepared bread a paste made by mixing equal proportions of cream cheese and chopped stuffed olives. Gar- nish with a quarter-inch border of the chopped olives and a star of red pepper or pickled beet in
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