Cottage 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.
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.
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Ingredients
- a pint of cottage cheese
- two tablespoonfuls of melted butter
- a teaspoonful of salt
- two tablespoonfuls of thick cream
- a slice of brown bread
Method
- Cut slices of brown bread, do not remove crusts;
- rub half a pint of cottage cheese to a smooth paste, then press it through fine sieve.
- Add two tablespoonfuls of melted butter, slowly beating the while, add half a teaspoonful of salt, and two tablespoonfuls of thick cream;
- spread each slice of the bread with mixture;
- cover with another thin slice of white bread and on top of that another thin layer of cheese;
- place a slice of brown bread on top and trim into shape.
- Garnish with an olive.
- On thin slices of lightly buttered graham bread spread cottage cheese that has been mixed with a little chopped chives.
- Cover with another slice of bread.