Cheese Canapis
From Savouries and sweets suitable for luncheons and dinners, 1886
Presented as published in 1886. 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
63Calories
4 gProtein
2 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories63 kcal
Protein4.1 g
Carbohydrates2.3 g
Fiber0.4 g
Sugars0.2 g
Total Fat4.3 g
Saturated Fat1.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol9.8 mg
Sodium197 mg
Potassium43 mg
Calcium107 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus97 mg
Zinc0.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A26 mcg
Vitamin E0.2 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate5.6 mcg
Choline5.3 mg
Caffeine0 mg
Water2.7 g
As published
This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 14. The excerpt below is the record exactly as published.
Cheese Canapis. Fob Three Persons. — 4 rounds of fried bread ; ■ 1 tea- spoonful of dry mustard (Finch’s) ; 2 tablespoonfuls of grated Parmesan ; cayenne and salt to taste ; 12 capers or nastur- tium seeds
Cook this with the app: pantry check, scaling, and the assistant.