Farmer's Egg 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
Method
- Put six eggs into warm water, bring to a boil and keep at boiling point, without boiling hard, for a half hour.
- Throw them into cold water, remove the shells and cut them into slices lengthwise.
- A very fine wire is best for cutting eggs.
- Butter the slices on the loaf, then cut them off, cover with slices of hard-boiled eggs, dust lightly with salt and pepper.
- Spread the eggs carefully with sandwich dressing, put on another slice of buttered bread, press the two together and cut into triangles.
- If you have lettuce or cress put a leaf over the dressing.