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Boston Club Sandwich

A historical recipe from The up-to-date sandwich book, by Eva Greene Fuller (1909).

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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.

United States

Known as an American recipe, with similar versions prepared across other nations.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

Ingredients 6 ingredients

  1. one-half pound of cold boiled mutton fine
  2. a dash of salt
  3. two tablespoonfuls of olive oil
  4. a slice of tomato
  5. one tablespoonful of vinegar
  6. one-half teaspoonful of mustard

Possible health benefits

General information, not medical advice.

  1. Tomato High in protein · Source of vitamin C

    High in protein · 1.2 g per 100 g, 21% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin C · 23 mg per 100 g, 29% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Tomatoes, green, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Cut brown bread into rounds with a cake cutter and lightly butter.
  2. Chop one-half pound of cold boiled mutton fine;
  3. add a dash of salt and pepper, two tablespoonfuls of olive oil, or melted butter.
  4. On the lower round of buttered bread place a small crisp lettuce heart that has been dipped in mayonnaise dressing.
  5. On top of that place a slice of tomato, then another slice of buttered bread, then the mutton mixture.
  6. Place on top another round of buttered bread and press the two together.
  7. Grind through meat chopper the desired amount.
  8. To one cup of chopped meat add one tablespoonful of vinegar, one-half teaspoonful of mustard, one-half of a small onion chopped fine.
  9. Salt and pepper to taste.
  10. Mix to a paste with mayonnaise dressing, and place between thin slices of lightly buttered white bread.
  11. Garnish with a pickle.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
Source Public domain in the USA
Credit

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.

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.