Cheese Canape
From A bachelors cupboard, 1906
Presented as published in 1906. 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
684Calories
42 gProtein
45 gCarbs
48 gFat
Full nutrition (32 nutrients)
Calories684 kcal
Protein42 g
Carbohydrates45 g
Fiber2.1 g
Sugars3.5 g
Total Fat48 g
Saturated Fat19 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat2.7 g
Omega-30.3 g
Cholesterol137 mg
Sodium2595 mg
Potassium321 mg
Calcium1214 mg
Iron2.8 mg
Magnesium67 mg
Phosphorus859 mg
Zinc5.9 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin C0.1 mg
Vitamin A278 mcg
Vitamin E0.7 mg
Vitamin K2.3 mcg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3 mg
Folate8.4 mcg
Choline17 mg
Water65 g
As published
This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 29. The excerpt below is the record exactly as published.
cheese CANAPE forms a part. Is frequently served, the Ca- nape Lorenzo of cheese and crab meat, which originated at Delmonlco's, being world-famed. An ordinary cheese canape Is made by browning a circular piece of bread In butter and spreading with French mustard, then with a layer of grated cheese seasoned with salt and cayenne
Cook this with the app: pantry check, scaling, and the assistant.