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Spanish 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.

Spain. Associated with Spain by a demonym leading its title: Spanish (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

Method

  1. Cut slices of white bread rather thick and toast;
  2. trim off crusts and lightly butter.
  3. Remove skin and bone from the sardines and lay them on the toast.
  4. Sprinkle chopped olives over the sardines and the juice of a quarter of a lemon.
  5. Cover with another slice of buttered toast.
  6. Serve on a lettuce leaf.
  7. Use sardines in oil, remove from can and put on a platter to drain off oil.
  8. Toast thin slices of bread and cut in triangles or squares, and butter while hot.
  9. Dip each sardine in cracker crumbs, put on a broiler and broil over a coal fire first on one side, then the other.
  10. Lay two broiled sardines on a piece of toast, cover with another slice, and garnish with a slice of lemon.
  11. Serve as soon as made.