Egg Canapes
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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
487Calories
30 gProtein
18 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories487 kcal
Protein30 g
Carbohydrates18 g
Fiber0.9 g
Sugars15 g
Total Fat32 g
Saturated Fat13 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.4 g
Omega-30.1 g
Cholesterol770 mg
Sodium602 mg
Potassium428 mg
Calcium187 mg
Iron4.5 mg
Magnesium47 mg
Phosphorus478 mg
Zinc3.3 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D4.1 mcg
Vitamin C0.1 mg
Vitamin A373 mcg
Vitamin E3 mg
Vitamin K3.7 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)1.8 mg
Folate98 mcg
Choline595 mg
Caffeine5.4 mg
Water166 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 61. The excerpt below is the record exactly as published.
Egg Canapes. Put into a saucepan of water four eggs and boil for ten minutes, or until quite hard; then peel off the shells, cut the eggs in halves, remove the yolks and chop them up. Soak two anchovies, dry and remove the bones and chop them up with three truffles and six capers; mix in the chopped yolks, add a seasoning of salt, pepper and cayenne and one teaspoonful of tarragon vinegar
Cook this with the app: pantry check, scaling, and the assistant.