Wiches
From Bride's cook book (1920).
Source and licence
From Bride's cook book (1920), printed page 151, digitised by the Internet Archive: https://archive.org/details/BridesCookBook
Read the original http://creativecommons.org/publicdomain/zero/1.0/
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 3 slices each of white bread
- a slice of white bread
- a slice of brown bread
Method
- Steam brown bread in a two quart brick shaped ice cream mould.
- Cut 3 slices each of white bread and brown bread Yz inch in thickness.
- Spread a slice of white bread with creamed butter, place a slice of brown bread on it;
- spread this with creamed butter and cover it with a slice of white bread;
- repeat process, beginning with brown bread.
- Put both piles in a cold place under a light weight and let stand until butter is harder.
- Then trim evenly and cut each pile in 3% -inch slices.
- Spread these with cream butter, put together in such a manner that a white block will alternate with a brown one.
- Set again in a cool place under a light weight until butter is perfectly firm.
- Then cut in triangles and dispose in a sandwich basket.