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Cuban Sandwiches

A historical recipe from Cheese and its economical uses in the diet, by Langworthy, C. F. (Charles Ford), Caroline Louisa Hunt (1916).

A historical recipe

Cheese and its economical uses in the diet, by Langworthy, C. F. (Charles Ford), Caroline Louisa Hunt (1916). Project Gutenberg eBook #70067.

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 Cheese and its economical uses in the diet, by Langworthy, C. F. (Charles Ford), Caroline Louisa Hunt (1916). Digitised by Project Gutenberg, eBook #70067 (https://www.gutenberg.org/ebooks/70067). 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.

Cuba. Associated with Cuba by a demonym leading its title: Cuban (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

  • two slices lay first lettuce
  • a slice of soft mild cheese

Method

  1. This sandwich may be described as a kind of club sandwich with cheese.
  2. It is usually made large so that it is necessary to eat it with a knife and fork.
  3. It may be made in such proportions as to supply a large amount of nourishment.
  4. Cut the crusts from slices of bread.
  5. Between two slices lay first lettuce with a little salad dressing or salt on it, then a slice of soft mild cheese and finally thin slices of dill pickles or a little chopped pickle.