Norwegian Canapes

Name: Norwegian Canapes
Ingredients: ten fillets of anchovies; two hard-boiled eggs; one tablespoonful of capers; two tablespoonfuls of thick mayonnaise dressing; a little finely cut chives; chopped parsley; diamond-shaped pieces of toast; a small piece of smoked salmon

From Louis' every woman's cook book, 1910

Presented as published in 1910. 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

447Calories

24 gProtein

2 gCarbs

38 gFat

Full nutrition (33 nutrients)

Calories447 kcal

Protein24 g

Carbohydrates1.6 g

Fiber0.3 g

Sugars1.2 g

Total Fat38 g

Saturated Fat7.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat16 g

Cholesterol407 mg

Sodium1940 mg

Potassium351 mg

Calcium148 mg

Iron3.3 mg

Magnesium41 mg

Phosphorus281 mg

Zinc2.1 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D2.9 mcg

Vitamin C0.4 mg

Vitamin A154 mcg

Vitamin E6 mg

Vitamin K15 mcg

Vitamin B60.2 mg

Vitamin B121.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)8.1 mg

Folate51 mcg

Choline329 mg

Caffeine0 mg

Water108 g

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 1. The excerpt below is the record exactly as published.

NORWEGIAN CANAPES^ Cut ten fillets of anchovies into small pieces. Chop finely two hard-boiled eggs, and also one tablespoonful of capers. Mix the whole with two tablespoonfuls of thick mayonnaise dressing, and add a little finely cut chives and chopped parsley. Spread on diamond-shaped pieces of toast, and put a small piece of smoked salmon

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