Cucumber Sandwich

Ingredients

• Four cucumbers
• in cold salt water 1 hour
• thin squares of brown bread
• French dressing

Method

1. 1

   Cut cucumbers into thin strips and soak in salt water for 1 hour.

2. 2

   Dry, butter the bread, place cucumbers on top, cover with dressing, and press another slice of bread on top.

3. 3

   Serve with fish or as an entree.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 74. The excerpt below is the record exactly as published.

in cold salt water 1 hour, then dry on a cloth. Butter thin squares of brown bread, place on the cucumber, cover with French dressing, add another square of bread, and press together. Serve with fish, or as an entree. Nut Sandwich. Take equal parts of grated cheese, and English walnuts pounded to a powder, moisten with cream, and add a dash of salt. Spread on thin squares of buttered bread. Candied Cherry Sandwich. Take 1 nint of candied cherries, and chop fine, moisten with orange juice. Spread on squares of bread lightly buttered, add an- other square of bread, and press together. Fig Sandwich. Use canned figs and chop to a paste. Spread sandwich with crea^ied butter, then the fig paste, press together, and add another slice ^of bread. The sandwich should be dainty, and forms an attrac- tive addition at a small function. Date Sandwich. Have 1 pint of dates after removing pit and scales, break in small pieces, and add an equal quantity of pecans crushed fine. Moisten with creamed butter and add a dash of salt. Spread be- tween rounds or triangles of bread. Chocolate Sandwich. Butter thin slices of white bread, and trim off crusts. Grate Bakers chocolate, and sweeten with granulated sugar, add 1 des- sertspoon butter, and the chocolate, boil a few minutes. Cool, and if too thick, thin with cream, and spread on squares or rounds of but- tered bread. Serve with a cup of tea. Olive Sandwich. Have 1 pint of olives after removing the pit, add 1-3 quantity of capers and chop fine. Mix with mayonnaise dressing, and spread on rounds or triangles of buttered bread. Lettuce Sandwich. Select tender crisp lettuce, wash and wipe it dry. When ready to serve, have bread cut in thin slices, butter and place on lettuce leaf, spread lightly with Mayonnaise and add another slice of bread, press together and continue to add bread until a sufficient quantity has been prepared. KENTUCKY RECEIPT BOOK. 125 Harmalade Sandwich. Cut thin slices of white bread, spread lightly with creamed but- ter on one feide, and then spread with orange or quince marmalade. Press slices together, trim off crusts. Serve with a cup of chocolate or tea for luncheon. Mushroom Sandwich. Cook 1 can of mushrooms imtil tender, drain off liquor and chop fine. Cut thin slices of whole wheat bread, spread lightly with creamed butter, then add the mushrooms, place a slice of bread on top, and press together. Serve at once with chocolate or tea. Wafer Sandwich. Take 2 thick slices of Roquefort cheese, mash until soft, then add 1 heaping teaspoon of butter, % teaspoon dry mustard, and % teaspoon salt. Mix with ale to make soft. Spread on wafers, and serve at once. Jelly Sandwich. Cut whole wheat bread into thin slices, spread with thick cream, add a dash of salt, cover lightly with acid jelly, and press slices to- gether. Serve with orangette or lemonade. Lettuce Sandwich. Cut thin slices of bread, and spread with butter. Broil slices of breakfast bacon until crisp. Place 1 leaf of lettuce on bread, cover with a cooked mustard dressing, then add 1 slice of the breakfast bacon and add another slice of bread, and press closely together. Egg Sandwich. Boil fresh eggs, when cold cut in thin slices and place in between thin slices of buttered bread; season with salt and pepper. Watercress Sandwich. Wash watercress, dry on a cloth, mix with them 4 hard boiled eggs, chopped fine, season with salt and pepper. Cut thin slices of bread, and butter, cut watercress into small pieces, remove the stem, place on bread with egg and a dash of lemon juice, put slices on hard surf ace, cut into rounds or squares removing all crust. Mushroom Sandwich. Mince an equal quantity of cold tongue and boiled mushrooms, add French mustard; spread on thin slices of buttered bread. Sardine Sandwich. Chop the contents of 1 box of French sardines, squeeze on a few drops of lemon juice ; spread on thin slices of buttered bread. 126 KENTUCKY RECEIPT BOOK, Cheese Sandwich. Cut thin slices of cold bread, then cut round with biscuit cutter, and butter lightly. Spread with chopped olives and smdll slices of Neuchatel cheese. Liver Sandwich. Take livers from turkey or chicken ; boil until tender, pound to a paste and season. Spread on thin slices of buttered bread. Ham Sandwich. Make a dressing with 2 tablespoons butter, 1 tablespoon mixed mustard, yolk of 1 egg, salt and pepper. Cream butter, add rest of ingredients and mix, adding enough chopped ham to be of right con- sistency. Spread between thin slices of bread. Lettuce Sandwich. Cut bread with round cutter, place on crisp lettuce and cover with mayonnaise dressing. Sardine Sandwich. Take 2 boxes of sardines, drain off oil, and put them in hot water ; dry on a cloth, remove skin, pound to a paste, add a little let- tuce, pepper and salt. Spread on thin slices of buttered bread. Cucumber Sandwich. Four cucumbers

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