Nova Scotia Canapes
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. 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
2191Calories
54 gProtein
2 gCarbs
234 gFat
Full nutrition (34 nutrients)
Calories2191 kcal
Protein54 g
Carbohydrates1.6 g
Fiber0 g
Sugars0.7 g
Total Fat234 g
Saturated Fat31 g
Monounsaturated Fat55 g
Polyunsaturated Fat119 g
Omega-31.3 g
Cholesterol178 mg
Sodium1285 mg
Potassium930 mg
Calcium41 mg
Iron1.2 mg
Magnesium63 mg
Phosphorus607 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E29 mg
Vitamin K59 mcg
Vitamin B60 mg
Vitamin B1213 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0 mg
Folate0 mcg
Choline1.7 mg
Caffeine0 mg
Water245 g
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 48. The excerpt below is the record exactly as published.
Nova Scotia Canapes Pan Broiled Fillets of Beef — Sultana Sauce Carlsbad Potatoes Peas and Onions French Style Lettuce, Peppergrass and Onion Salad Peach Ice Cream — Cocoanut Cake Coffee H ■ ^ NOVA SCOTIA CANAPES Cut white bread in one-third inch sHces; stamp out with heart- shaped cutter; spread both sides thinly with butter, brown them deHcately in the oven. Mince Nova Scotia smoked salmon and moisten with Mayonnaise or Boiled Salad Dressing. Spread each heart with mixture, dispose a dainty border of finely chopped white of egg around each and tip it off with a sprinkle of the yolk pressed through a sieve
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Cook this with the app: pantry check, scaling, and the assistant.