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Huitres sur Canapes
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. 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
13Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories13 kcal
Protein1.7 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol4.4 mg
Sodium73 mg
Potassium29 mg
Calcium0.6 mg
Iron0.1 mg
Magnesium1.6 mg
Phosphorus20 mg
Zinc0.2 mg
Copper0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate0.2 mcg
Choline6.5 mg
Caffeine0 mg
Water4.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 493. The excerpt below is the record exactly as published.
Huitres sur Canapes ( Oysters on Toast). — Toast some slices of white or brown bread, cut some thin slices of cooked ham, stamp out some rounds of toasted bread and ham, about H to 2 inches in diameter ; cover each round of toast with ham, and place upon them the same number of oysters as there are rounds of toast ; the oysters should be drained from the liquor and bearded ; put a tiny piece of fresh butter on top of each oyster, season with a pinch of salt and a pinch of cayenne
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