German Club 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.
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.
Germany. Associated with Germany by a demonym leading its title: German (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
- a pound of smearcase
- three tablespoonfuls of thick cream
- a slice of rye covered
- a slice of buttered white bread
- a dash of salt
- one tablespoonful of tomato catsup
Method
- Thin slices of pumpernickel, rye, and white bread are used for this sandwich.
- Rub half a pound of smearcase until smooth, add three tablespoonfuls of thick cream and two of melted butter;
- season with pepper and salt.
- Spread some of this cheese mixture on a buttered slice of pumpernickel bread, followed by a slice of rye covered with the cheese, covered with a slice of buttered white bread.
- Garnish with slice of pickle.
- Finely grated Parmesan cheese, a dash of salt and pepper, one tablespoonful of tomato catsup, mix and place between squares of unsweetened cracker.
- Put crackers on a thin plate, set in hot oven for three minutes or until the cheese melts and the cracker becomes crisp.
- Serve hot.