Cheese Canapes
From High living, 1904
Presented as published in 1904. 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
98Calories
3 gProtein
15 gCarbs
3 gFat
Full nutrition (27 nutrients)
Calories98 kcal
Protein2.9 g
Carbohydrates15 g
Fiber0.7 g
Sugars1.6 g
Total Fat2.8 g
Saturated Fat1.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol5 mg
Sodium144 mg
Potassium40 mg
Calcium66 mg
Iron1 mg
Magnesium8.4 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Water14 g
As published
This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 27. The excerpt below is the record exactly as published.
CHEESE CANAPES — Cut bread into slices one-fourth of an inch thick ; cut into shapes with a pastry cutter, and fry to a very delicate brown in smoking-hot fat ; make a paste of the yolk of an egg, a teaspoonful of thick cream, and thicken it with grated Parmesan cheese ; spread on the toast, and sprinkle with paprika
Cook this with the app: pantry check, scaling, and the assistant.