Austrian Sandwich
A historical recipe from The up-to-date sandwich book, by Eva Greene Fuller (1909).
A historical recipe
The up-to-date sandwich book: 400 ways to make a sandwich, by Eva Greene Fuller (1909). Project Gutenberg eBook #75893.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.
Source and licence
From The up-to-date sandwich book, by Eva Greene Fuller (1909). Digitised by Project Gutenberg, eBook #75893 (https://www.gutenberg.org/ebooks/75893). 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.
Austria. Associated with Austria by a demonym leading its title: Austrian (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.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
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Ingredients
- Two cans of boned
- two tablespoonfuls of chopped parsley
- two tablespoonfuls of chopped mint
- two tablespoonfuls of vinegar
- a dash of red pepper
- a dash of lemon juice
- a slice of lemon
- One can of salmon
- two sticks of celery chopped fine
- a dash of salt
- a teaspoonful of melted butter
- a sprig of parsley
- two slices of cold boiled ham
- two sprigs of watercress
- one small onion
Method
- Two cans of boned and skinned sardines, two balls of cottage cheese, one small onion chopped fine, two tablespoonfuls of chopped parsley, two tablespoonfuls of chopped mint, two tablespoonfuls of vinegar, salt to taste, a dash of red pepper, the grated rind and juice of two lemons;
- also use the oil from the sardines.
- Mix and beat thoroughly;
- spread between thin slices of lightly buttered rye or brown bread.
- Between thin slices of lightly buttered white bread, place a crisp lettuce leaf;
- on that put canned salmon that has been seasoned with salt and pepper and a dash of lemon juice.
- Garnish with a slice of lemon.
- One can of salmon, two sticks of celery chopped fine, juice of half a lemon, a dash of salt, and a teaspoonful of melted butter.
- Mix and place between thin slices of lightly buttered white bread, cut in fancy shapes.
- Garnish with a sprig of parsley.
- One can of salmon, one small head of lettuce chopped fine.
- One teaspoonful of melted butter, a dash of salt, and juice of half a lemon.
- Mix and place between thin slices of buttered white bread.
- Garnish with an olive.
- Flake the salmon and moisten with mayonnaise dressing.
- Use as a filling between thin slices of brown bread lightly buttered.
- Garnish with a slice of lemon that has been dipped in finely chopped parsley.
- One-half can of salmon, two slices of cold boiled ham, two sprigs of watercress.
- Chop these together until fine, add a dash of lemon juice.
- Place between thinly cut slices of buttered bread.