Spanish Canapes
From 365 foreign dishes, 1908
Presented as published in 1908. 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
262Calories
35 gProtein
6 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories262 kcal
Protein35 g
Carbohydrates5.7 g
Fiber0.1 g
Sugars1.3 g
Total Fat10 g
Saturated Fat4 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol125 mg
Sodium1199 mg
Potassium456 mg
Calcium219 mg
Iron0.8 mg
Magnesium48 mg
Phosphorus809 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C0.2 mg
Vitamin A86 mcg
Vitamin E1.4 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B124.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.7 mg
Folate4.4 mcg
Choline6.8 mg
Caffeine0 mg
Water231 g
As published
This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 19. The excerpt below is the record exactly as published.
Spanish Canapes. Prepare circuUr pieces of buttered toast. Then mix i cup of chopped fish with 3 sweet pickles minced fioe, and 2 tablespoon fu Is of Madras chutney ; moisten with 2 tablespoon- fuls of HoUandaise sauce. Spread this mixture over 8 pieces of toast; sprinkle with 3 ublespoonfuls of grated Pannesan cheese
Cook this with the app: pantry check, scaling, and the assistant.