Tomato Canape
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. 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 Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 53. The excerpt below is the record exactly as published.
Tomato Canape Cold Veal Loaf — Whipped Cream Horseradish Sauce Creamed New Potatoes Steamed Summer Squash Lettuce, Garden Cress and Onion Salad Sliced Peaches — Chocolate Layer Cake Iced Coffee Lemonade TOMATO CANAPE Fry circles of bread, cut one-third inch thick, in deep hot Cotto- lene. Saute sUces of tomato in hot butter. Drain both on brown paper. Cover each circle of bread with a slice of tomato, sprinkle with salt, pepper and a few grains cayenne. Garnish each with a slice of cucumber and the white of "hard boiled" eg
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.