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Tongue Canapes

Name: Tongue Canapes
Yield: 1 servings
Ingredients: Cut bread into rounds; spread with potted tongue; put a stuffed olive; a row of chopped beet; another of chopped white of egg

From Good Things to Eat as Suggested by Rufus, 1911

Serves 1

Presented as published in 1911. 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

244Calories

14 gProtein

28 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories244 kcal

Protein14 g

Carbohydrates28 g

Fiber5.1 g

Sugars8.1 g

Total Fat8.1 g

Saturated Fat2.5 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat0.9 g

Omega-30.1 g

Cholesterol22 mg

Sodium477 mg

Potassium557 mg

Calcium99 mg

Iron3.8 mg

Magnesium40 mg

Phosphorus109 mg

Zinc1.4 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C7 mg

Vitamin A4.3 mcg

Vitamin E0.4 mg

Vitamin K0.4 mcg

Vitamin B60.1 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.4 mg

Folate136 mcg

Choline2.6 mg

Caffeine0 mg

Water204 g

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 29. The excerpt below is the record exactly as published.

TONGUE CANAPES— Cut bread into rounds, toast deli- cately, spread with potted tongue. In the centre put a stuffed olive and surround with a row of chopped beet and another of chopped white of egg

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