French Tea 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.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- One cup of sugar
- one cup of peanuts ground fine
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- On thinly cut slices of lightly buttered white bread cut round, spread cream cheese and currant jelly.
- Cover with another slice and sprinkle top of sandwich with crumbs of pistache.
- One cup of sugar and enough water to cover;
- boil until it threads from spoon;
- stir this into the white of an egg beaten stiff.
- Add one cup of peanuts ground fine;
- spread the paste on salted wafers;
- let stand a while before serving.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon