Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
dairy-freenut-free
Caviar Canape
From Kirmess cook book, 1907
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- six pieces of bread
- a medium size jar of Russian caviar
- two tablespoonfuls of lemon juice
- yolk and whites of two hard boiled eggs
- chopped parsley
Method
Cut bread with a biscuit cutter and toast one side.
Mix caviar with lemon juice and spread on toast.
Press yolk and whites of hard boiled eggs through a sieve and place on toast with a border of chopped parsley.
Serve on canape plates.
Nutrition per serving
1158Calories
52 gProtein
180 gCarbs
24 gFat
As published
This recipe was extracted from Kirmess cook book (1907), page 13. The excerpt below is the record exactly as published.
CAVIAR CANAPE. Mrs, W. H. Heppenheimer Cut with a biscuit cutter^ from stale breads six pieces of bread, toast it on one side. ' Mix a medium size jar of Bussian caviar with two tablespoonfuls of lemon juice. Spread it on the toast. Press separately through a sieve the yolk and whites of two hard boiled eggs. On edge of toast place a border of chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.