Eggs and Caviar Canapes

Name: Eggs and Caviar Canapes
Ingredients: Cut a French roll into slices of moderate thickness; butter them; spread over each a layer of Russian caviar; squeeze over a little lemon juice; Boil some eggs till hard; garnish them with green parsley

From The Cook Book, by "Oscar" of the Waldorf, 1896

A very small quantity of finely minced parsley strewn over the tops of the eggs will be found an improvement.

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

880Calories

76 gProtein

11 gCarbs

57 gFat

Full nutrition (34 nutrients)

Calories880 kcal

Protein76 g

Carbohydrates11 g

Fiber0.3 g

Sugars4.7 g

Total Fat57 g

Saturated Fat19 g

Monounsaturated Fat22 g

Polyunsaturated Fat11 g

Omega-30.2 g

Cholesterol2232 mg

Sodium853 mg

Potassium931 mg

Calcium342 mg

Iron11 mg

Magnesium78 mg

Phosphorus1196 mg

Zinc7.8 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D12 mcg

Vitamin C39 mg

Vitamin A960 mcg

Vitamin E6.5 mg

Vitamin K1.8 mcg

Vitamin B61.1 mg

Vitamin B125.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)2.8 mg

Niacin (B3)0.5 mg

Folate302 mcg

Choline1769 mg

Caffeine0 mg

Water550 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.

Eggs and Caviar Canapes. Cut a French roll into slices of moderate thickness and butter them; spread over each a layer of Russian caviar and squeeze over a little lemon juice. Boil some eggs till hard and when cold peel and cut into slices; lay a slice of egg on each slice of roll and press them slightly together. Put the canapes on a dish with a folded nap- kin or a dish-paper, garnish them with green parsley

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