Cheese Canapes

Name: Cheese Canapes
Ingredients: Cut bread into slices one-fourth of an inch thick; a teaspoonful of thick cream; grated Parmesan cheese; sprinkle with paprika; Put in a hot oven for twenty minutes

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

557Calories

32 gProtein

41 gCarbs

29 gFat

Full nutrition (31 nutrients)

Calories557 kcal

Protein32 g

Carbohydrates41 g

Fiber1.4 g

Sugars3.3 g

Total Fat29 g

Saturated Fat15 g

Monounsaturated Fat6.5 g

Polyunsaturated Fat2.2 g

Omega-30.2 g

Cholesterol83 mg

Sodium1861 mg

Potassium240 mg

Calcium924 mg

Iron2.4 mg

Magnesium48 mg

Phosphorus641 mg

Zinc4.4 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin A205 mcg

Vitamin E0.5 mg

Vitamin K1.6 mcg

Vitamin B60.1 mg

Vitamin B121.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.9 mg

Folate5.4 mcg

Choline13 mg

Water45 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. Put in a hot oven for twenty minutes

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