English Walnut 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.
- 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
- one teaspoonful of sugar
- a pinch of salt
- a cupful of English walnut meats
- a slice of brown bread
Method
- Chop English walnuts fine, and over them pour the following dressing;
- five yolks of eggs well beaten, juice of two lemons, a good half-cup of water, one teaspoonful of sugar, and a pinch of salt.
- Let it cook until the eggs thicken.
- When cool, place between thin slices of lightly buttered white bread.
- Chop fine a cupful of English walnut meats;
- moisten with a little thick cream and place between a slice of brown bread and one of white lightly buttered.
- Cut in rounds with a biscuit cutter.
- Chop English walnuts fine;
- moisten with a little mayonnaise dressing, and place between thin slices of lightly buttered brown bread.