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Russian Canapes

A historical recipe from The Laurel Health Cookery A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Pa, by Evora Bucknum Perkins (1911).

A historical recipe

The Laurel Health Cookery A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways, by Evora Bucknum Perkins (1911). Project Gutenberg eBook #43468.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Laurel Health Cookery A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Pa, by Evora Bucknum Perkins (1911). Digitised by Project Gutenberg, eBook #43468 (https://www.gutenberg.org/ebooks/43468). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Russia. Associated with Russia by a demonym leading its title: Russian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Method

  1. Drain Chili sauce and rub through strainer, place pulp in center of large wafer, surround with salted, riced yolk of hard boiled egg, finishing with a wreath of the riced white of egg sprinkled with chopped parsley.
  2. A leaf of green may be laid in the center of the Chili sauce.
  3. Toasted bread may be used.