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Palmettes de Caviar
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
11Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories11 kcal
Protein0.4 g
Carbohydrates2.6 g
Fiber0.5 g
Sugars1.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1.8 mg
Potassium51 mg
Calcium5.6 mg
Iron0.2 mg
Magnesium3.2 mg
Phosphorus9.1 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate5.4 mcg
Choline1.8 mg
Caffeine0 mg
Water13 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 494. The excerpt below is the record exactly as published.
Palmettes de Caviar — Procure a small jar of Senn’s ‘ hygienic caviare,’ mix it with a dessertspoonful of lemon-juice and two finely-chopped shallots. Stir with a wooden fork or wooden skewer. Prepare a few slices of plain or toasted brown bread, cut them into heart shapes of even size. Spread over one side of each with caviare. Cream some fresh butter and mix with a little lobster coral
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