Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Tomato Caviar
From Kirmess cook book, 1907
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- caviare
- slice of not too fresh bread
- stiff mayonnaise
- thin slice of tomato
Method
A delightful cold relish to begin a summer dinner is a canape of caviare, tomato and mayonnaise.
The foundation is a slice of not too fresh bread cut out with a round cutter.
On this is spread a generous layer of caviare, and this in turn is surmounted by a thin slice of tomato spread with stiff mayonnaise.
The tomato, which can stand almost any amount of salt, deliciously balances the salty flavor of the caviare.
As published
This recipe was extracted from Kirmess cook book (1907), page 15. The excerpt below is the record exactly as published.
stiff mayonnaise and in center of this place a piece of Russian caviar. On point of each petal place stiff mayonnaise, with small piece of Rus- sian caviar in center. Put tomato on small lettuce leaf en plates and serve cold. TOMATO CAVIAR. Miss Harper, New York. A delightful cold relish to begin a summer dinner is a canape of caviare, tomato and mayonnaise. The foun- dation is a slice of not too fresh bread cut out with a 44 KIRMESS COOK BOOK. round cutter. On this is spread a generous layer of caviare, and this in turn is surmounted by a thin slice of tomato
Cook this with the app: pantry check, scaling, and the assistant.