Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Caviare Canapes
From Lowney's cook book, 1907
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- Cut bread in quarter-inch slices
- cut slices four inches long and two inches wide
- Spread toast with caviare paste
- sprinkle with a few drops of lemon juice
- sprinkle with paprika
- Garnish with finely chopped green or red pepper
Method
Cut bread in quarter-inch slices, cut slices four inches long and two inches wide.
Fry in deep fat, or toast.
Spread toast with caviare paste, sprinkle with a few drops of lemon juice and paprika.
Garnish with finely chopped green or red pepper.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 12. The excerpt below is the record exactly as published.
Caviare Canapes Cut bread in quarter-inch slices, cut slices four inches long and two inches wide. Fry in deep fat, or toast. Spread toast with caviare paste, sprinkle with a few drops of lemon juice and paprika. Garnish with finely chopped green or red pepper
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