Chicken Canapes
From The Relief Societ Cookbook, 1930
Presented as published in 1930. 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
1196Calories
2 gProtein
111 gCarbs
83 gFat
Full nutrition (34 nutrients)
Calories1196 kcal
Protein1.7 g
Carbohydrates111 g
Fiber1.8 g
Sugars78 g
Total Fat83 g
Saturated Fat13 g
Monounsaturated Fat19 g
Polyunsaturated Fat49 g
Omega-35.9 g
Cholesterol46 mg
Sodium752 mg
Potassium145 mg
Calcium41 mg
Iron1 mg
Magnesium7.5 mg
Phosphorus54 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C14 mg
Vitamin A18 mcg
Vitamin E3.8 mg
Vitamin K180 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate23 mcg
Choline54 mg
Caffeine0 mg
Water73 g
As published
This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 20. The excerpt below is the record exactly as published.
CHICKEN CANAPES To V2 c. aspic jelly, made from chicken stock which is cool but not set, add V2 c. mayonnaise. Cut cold roast chicken in very thin slices coat with aspic mixture and arrange on bread which has been sauted in butter and cooled. Garnish the chicken with bits of pimento
Cook this with the app: pantry check, scaling, and the assistant.