Deviled Cheese Sandwiches
A historical recipe from Sandwiches, by S. T. Rorer (1894).
A historical recipe
Sandwiches, by S. T. Rorer (1894). Project Gutenberg eBook #29329.
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 Sandwiches, by S. T. Rorer (1894). Digitised by Project Gutenberg, eBook #29329 (https://www.gutenberg.org/ebooks/29329). 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
- two tablespoonfuls of tomato catsup
- one teaspoonful of Worcestershire sauce
- a half teaspoonful of paprika
- a dash of cayenne
- two tablespoonfuls of olive oil
- four tablespoonfuls of sherry
- a half teaspoonful of salt
- a pound of Roquefort cheese
Method
- Put one pound of American cheese through your meat chopper.
- Add two tablespoonfuls of tomato catsup, one teaspoonful of Worcestershire sauce, a half teaspoonful of paprika, a dash of cayenne, two tablespoonfuls of olive oil or melted butter, four tablespoonfuls of sherry and a half teaspoonful of salt.
- Mix until perfectly smooth, and spread between thin slices of buttered bread;
- trim the crusts and cut into triangles.
- Mash a quarter of a pound of Roquefort cheese, adding gradually sufficient melted butter to make a paste.
- Spread this between slices of buttered bread, press together, trim the crusts, and cut into fingers.
- Spread Camembert cheese between slices of buttered whole wheat bread, trim the crusts and cut into shape.
- These may be served after lunch with coffee, or are exceedingly nice for picnics or for afternoons where coffee is served.