German Sandwiches
From The Cook County cook book (1912).
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A historical recipe
The Cook County cook book, by Associated college women workers, Chicago, [from old catalog] comp (1912).
Germany
Known as a German recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
- 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
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- Spread between butter slices of rye bread, chopped beef, cheese, chicken or fish, covered with finely chopped pickles, or bologna sausage.
- Cover over with a slice of rye bread.
- If they are to be served on the table cut into strips not over Y<2 inch wide and the length of the slice.
- — Mrs.
- Ed.
- Kelley, Winnetka, 111.
- Butter and spread mustard on graham or rye bread.
- Put a layer of chopped olives over and 1 of cottage cheese.
- — Mrs.
- C.
- J.
- Jeffries, Winnetka, 111.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board