Swedish Canapés
A historical recipe from Sandwiches, by S. T. Rorer (1894).
A historical recipe
Sandwiches, by S. T. Rorer (1894). Project Gutenberg eBook #29329.
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 Sandwiches, by S. T. Rorer (1894). Digitised by Project Gutenberg, eBook #29329 (https://www.gutenberg.org/ebooks/29329). 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.
Sweden. Associated with Sweden by a demonym leading its title: Swedish (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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Ingredients
- a tablespoonful of anchovy paste
- two tablespoonfuls of butter
- a dash of lemon juice
- three eggs
Method
- Cut thick slices of whole wheat or Graham bread, trim the crusts and hollow out the centers, being careful not to make a hole all the way through.
- Pound or mash the hard boiled yolks of three eggs with a tablespoonful of anchovy paste or two anchovies, two tablespoonfuls of butter and a dash of lemon juice.
- Cut a dill pickle lengthwise into slices an eighth of an inch thick, then cut these slices into long strips a half inch wide.
- Cut large pickled beets into strips of the same width.
- Cut a dozen pimolas into halves.
- Butter the bread, fill with the paste, put over the strips of dill pickle, leaving one inch between each strip.
- Cross these with strips of pickled beets, put half of a pimola into each square.
- Dish on paper mats.
- Serve as an appetizer before soup.