Bread and Butter Folds
From The Cook County cook book, 1912
Serves 4
Three-layer sandwiches are attractive when made of entire wheat bread between white slices.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 83. The excerpt below is the record exactly as published.
BREAD AND BUTTER FOLDS.— Remove end slice from bread. Spread end of loaf evenly with butter which has been creamed. Cut off as thin a slice as possible. Repeat until the number of slices required
Cook this with the app: pantry check, scaling, and the assistant.