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Crabmeat Canape
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 79. The excerpt below is the record exactly as published.
CRABMEAT CANAPE. Crabmeat, 1 cup. Butter. 2 tablespoons. Salt, i/o teaspoon. Lemon juice, 2 teaspoons. Cayenne, a few grains. Grated cheese, 2 tablespoons. Hot toast, 8 slices. Cream butter, add flaked crabmeat, lemon juice and season- ing. When well blended spread on toast, sprinkle with cheese and put in oven to brown. Serve hot. CUCUMBER CANAPE. Cucumbers, 2. Onion, 1. French dressing. Chutney syrup, 2 tablespoons. Olives. Slice the cucumbers fine and marinate for 20 minutes in Krench • Ip'ssing, to which the juice of the onion hns been added. Drain ;i»<l add the Chutney syrup. Spread on slices of toast and garnish with olive rings. 178 HORS D'OEUVRES. TUNA FISH CANAPE. Tuna fish, 3 tablespoons. Sour cream. Horseradish, 2 tablespoons. Bread crumbs, 2 tablespoons. Pepper and salt. Toast. Hard boiled egg. Mix fish flakes and horseradish to a soft paste with sour cream, add crumbs previously fried in butter and drained. Beat all to- gether, spread on rounds of toast and garnish with chopped hard boiled egg. MUSHROOM CANAPE. Onion, l/2 tablespoon. Flour, 2 tablespoons. Butter, 3 tablespoons.
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