Open Sandwiches or Canapes
From Boston Cooking-School cook book, 1896
Serves 1
See p. 119 for special canapé recipes.
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
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 295. The excerpt below is the record exactly as published.
OPEN SANDWICHES OR CANAPES Spread slice of bread (cut in desired shapes) with creamed butter, then with filling. Decorate with nut meat, bit of cherry or watercress, slice of stuffed olive, chopped nuts, etc.
Cook this with the app: pantry check, scaling, and the assistant.