Pimento and Egg Canapees

Ingredients

• Pimentos 1/2 can
• butter 1/2 cup
• salt 1/2 teaspoonful
• eggs (hard boiled)
• bread
• pickled walnuts, or any other pickles

Method

1. 1

   Rinse the pimentoes in cold water, dry on a cloth, then rub through a sieve, add the salt and butter and pound until smooth.

2. 2

   Spread on diamond-shaped pieces of toasted or fried bread, placing a slice of hard boiled egg and a small piece of pickle in the center of each piece of bread.

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 1. The excerpt below is the record exactly as published.

Pimento and Egg Canapees. Pimentos y2 can; butler y2 cup; salt y2 tea- spoonful; eggs (hard boiled) ; bread; bread, toasted or fried; pickled walnuts, or any other pickles

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