Olive and Caper Toasts
From Savouries and sweets suitable for luncheons and dinners, 1886
Presented as published in 1886. 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
1023Calories
41 gProtein
177 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories1023 kcal
Protein41 g
Carbohydrates177 g
Fiber8.4 g
Sugars19 g
Total Fat15 g
Saturated Fat3.5 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat7.4 g
Omega-30.7 g
Cholesterol20 mg
Sodium2665 mg
Potassium553 mg
Calcium816 mg
Iron13 mg
Magnesium114 mg
Phosphorus468 mg
Zinc3.8 mg
Copper0.5 mg
Manganese2.3 mg
Vitamin D0.4 mcg
Vitamin C0.1 mg
Vitamin A3.1 mcg
Vitamin E0.8 mg
Vitamin K3.6 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1 mg
Niacin (B3)22 mg
Folate3.8 mcg
Choline21 mg
Caffeine0 mg
Water143 g
As published
This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 2. The excerpt below is the record exactly as published.
Olive and Caper Toasts. 'i''oR Four Persons. — 6 rounds of bread the size of the top claret glass ; 6 anchovies ; 12 olives ; 1 teaspoonful of eers
Cook this with the app: pantry check, scaling, and the assistant.