Cream Sandwich
From Salads, sandwiches, and savouries, 1901
Presented as published in 1901. 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 16. The excerpt below is the record exactly as published.
Cream Sandwich. — Pound to a smooth paste six hard-boiled eggs, six washed and boned anchovies, a teaspoonful of French mustard, 3oz. fresh butter, a tablespoonful each of oil and thick cream, with salt and cayenne to taste. Have ready some slices of bread and butter
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