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Smoked Salmon Canapes
From Miss Parloa's kitchen companion, 1887
Serves 1
Presented as published in 1887. 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
164Calories
13 gProtein
13 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories164 kcal
Protein13 g
Carbohydrates13 g
Fiber0.6 g
Sugars1.5 g
Total Fat6.3 g
Saturated Fat1.2 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat2.1 g
Omega-30.2 g
Cholesterol31 mg
Sodium688 mg
Potassium226 mg
Calcium95 mg
Iron1.7 mg
Magnesium25 mg
Phosphorus137 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A1.8 mcg
Vitamin E0.5 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.2 mg
Folate1.9 mcg
Choline13 mg
Caffeine0 mg
Water37 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 208. The excerpt below is the record exactly as published.
Smoked Salmon Canapes. Make an anchovy paste the same as for anchovy canapes. Fry and cool the bread, and spread with the paste. Put a thin shaving of smoked salmon
Cook this with the app: pantry check, scaling, and the assistant.