Bread and Butter Sandwiches

Ingredients

• butter until it is light, soft, and smooth
• the meat of one half of an English walnut
• cut with a biscuit-cutter into circles one and a half inches in diameter
• thin slices of brown and white bread

Method

1. 1

   Cut bread into circles, place walnut on top, and secure with butter.

2. 2

   For combined bread, use buttered rounds of both types.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 75. The excerpt below is the record exactly as published.

BREAD AND BUTTER SANDWICHES It is difficult to butter very thin slices of bread unless the butter is soft. It is well, when making plain bread and butter sandwiches, to whip the butter until it is light, soft, and smooth, and then to spread but one piece of the sandwich. Where filling is used it is not necessary to butter the bread, as oil or butter is used in the paste. No. 1. In circles with nuts. Thin slices of buttered Boston brown bread, or of graham bread, cut with a biscuit- cutter into circles one and a half inches in diameter. The meat of one half of an English walnut is placed on the top of each one and held in place with a little butter. No. 2. Brown and white bread combined. Cut into circles two and a half inches or less in diameter thin slices of brown and white bread

Cook this with the app: pantry check, scaling, and the assistant.