Tomato Canapes
From The Aunts' Cook Book, 1922
Presented as published in 1922. 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
339Calories
19 gProtein
35 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories339 kcal
Protein19 g
Carbohydrates35 g
Fiber2.8 g
Sugars7.5 g
Total Fat13 g
Saturated Fat3.8 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol373 mg
Sodium416 mg
Potassium481 mg
Calcium189 mg
Iron3.5 mg
Magnesium39 mg
Phosphorus269 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2.2 mcg
Vitamin C16 mg
Vitamin A199 mcg
Vitamin E1.7 mg
Vitamin K9.8 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.6 mg
Folate62 mcg
Choline302 mg
Caffeine0 mg
Water209 g
As published
This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 43. The excerpt below is the record exactly as published.
Tomato Canapes Fry rounds of bread. Spread with Parmesan cheese mixed with salad dressing. Place on each piece a slice of tomato. Boil eggs hard and chop the whites fine. Put the yolks through a sieve. Cover tomato slices with chopped whites and heap up the yolks in small piles in middle of each piece. Sprinkle with salty pepper and paprika
Cook this with the app: pantry check, scaling, and the assistant.