Providence House Club Sandwiches
A historical recipe from The Golden Rule Cook Book, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912).
A historical recipe
The Golden Rule Cook Book: Six hundred recipes for meatless dishes, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912). Project Gutenberg eBook #55555.
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 Golden Rule Cook Book, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912). Digitised by Project Gutenberg, eBook #55555 (https://www.gutenberg.org/ebooks/55555). 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.
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Ingredients
- two slices which belong next
- 5 slices cut
- a teaspoon of
Method
- Cut fresh bread in medium thick slices, trim the four edges, and butter it with butter somewhat softened by warmth.
- On one side of two slices which belong next to each other put thinly sliced peeled tomatoes, filling in bits to cover the bread neatly.
- Press 4 or 5 slices cut from pickled walnuts into the juicy parts of the tomatoes, lay 6 or 7 capers also in, and use half a teaspoon of the tiny German pearl onion pickles to each sandwich.
- Sprinkle with salt, pepper, and celery salt, and spread with mayonnaise.
- Press the other piece of bread firmly on, and wrap in waxed paper for picnics.
- Vary with chopped chives, tarragon leaves, French dressing, etc.