Skip to content

Olive and Caper 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.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Stone the olives and chop fine, adding one-third quantity of capers, mix with a little mayonnaise dressing, and spread between thin slices of lightly buttered white bread.
  2. Chop equal amount of capers and olives fine, season with celery salt and paprika, add a little olive oil or melted butter, mix until smooth.
  3. Spread on slices of lightly buttered white bread.
  4. Chop olives and English walnuts fine, add a dash of mayonnaise dressing, and spread on lightly buttered brown bread.
  5. Peel cucumbers and cut into the thinnest possible slices and sprinkle with salt and pepper and a few drops of lemon juice.
  6. Place between thin slices of lightly buttered bread.
  7. Sprinkle thin slices of lightly buttered white bread with cayenne.
  8. Place thinly sliced cucumbers that have been mixed with a little French dressing between the slices.
  9. Soak thin slices of cucumber for one hour in good white vinegar, season with salt and pepper.
  10. Place between thin slices of buttered brown bread.
  11. Cut in strips.
  12. Chop cucumbers fine, add a pinch of salt and pepper and a dash of French dressing.
  13. Mix and place between thin slices of lightly buttered white bread, with a crisp lettuce leaf between.
  14. On thin slices of lightly buttered white bread, place thin slices of cucumber, over which sprinkle chopped chives;
  15. cover with another slice of bread and cut in squares.
  16. Slice cucumbers thin, let stand in salt water ten minutes, drain, and place slices on thinly buttered white bread.
  17. Sprinkle with grated American cheese, put slices together, and garnish with a radish.
  18. Chop three medium sized cucumbers and one red pepper, add a little mayonnaise dressing, and place between thin slices of lightly buttered white bread.
  19. Chop fine one large cucumber and a small white onion.
  20. Add a dash of pepper and salt and moisten with a little mayonnaise dressing.
  21. Place between thin slices of lightly buttered Boston brown bread.