Horseradish canapes
Recipe Type: Appetizer
  • 1/4 cup of horseradish
  • 1 teaspoonful of vinegar
  • 1/2 teaspoonful of salt
  • 1/4 teaspoonful of paprika
  • Pinch of celery salt
  • 1/4 cup oleo [margarine]
  • Smoked herring
  • Parsley
  1. Grate horseradish and add vinegar, salt, paprika and celery salt.
  2. Mix well and gradually blend with a quarter of a cupful of oleo.
  3. Use this mixture to spread the uncooked side of oblongs of bread that have been sauteed on one side in a little hot dripping.
  4. Lay thin strips of smoked herring diagonally across the canapes and garnish with parsley.

About this story

Source publication: New-York Tribune

Source publication date: December 22, 1918

Filed under: 1910s, Appetizer recipes

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