Fairmont Sandwich

Ingredients

• three oblongs of bread
• butter on both sides
• mixture of green and red peppers
• mixture of green and red peppers
• celery
• mayonnaise

Method

1. 1

   Spread butter on three slices of bread.

2. 2

   Layer two slices with a mixture of green and red peppers, celery, and mayonnaise.

3. 3

   Wrap in cheesecloth and press under a weight.

4. 4

   Slice before serving.

Nutrition per serving

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 102. The excerpt below is the record exactly as published.

celery, mayonnaise, lettuce leaf cucumber, mayonnaise, lettuce leaf egg, mayonnaise, lettuce olive, cream cheese, mayonnaise, lettuce leaf egg, olives, mayonnaise, lettuce leaf lobster, celery, mayonnaise, lettuce leaf shrimp, celery, mayonnaise, lettuce leaf tuna fish, celery, mayonnaise, lettuce leaf salmon, celery, mayonnaise, lettuce leaf lettuce, mayonnaise lettuce, mayonnaise, sliced tomatoes Cheese : American cheese - - moistened with vinegar, anchovy essence, or sardine paste American cheese sliced ; dill pickles sliced, highly seasoned cream cheese - - moistened with cream cream cheese - - moistened with mayonnaise cream cheese, pimento cream cheese, walnuts or peanuts cream cheese, olives SALADS AND SANDWICHES 257 cream cheese, French dressing, pecans cream cheese, green and red peppers cream cheese, dairy cheese grated, highly seasoned cottage cheese, green peppers cottage cheese, parsley finely chopped Nut: walnuts or any nuts chopped, cream walnuts or any nuts chopped, mayonnaise Sour: sweet pickles, olives, red pepper, dressing sour pickles, green pepper, celery, dressing olives, celery, red pepper, dressing cucumber, green pepper, mayonnaise chives, tomato, cut fine, cucumber Miscellaneous : chopped dates, cream cheese sweet chocolate ; preserved ginger, chopped, moistened with ginger sirup chopped dates, walnuts or any other kind of nut jelly, walnuts preserved ginger, walnuts figs, raisins, dates, nuts peanuts, raisins orange marmalade, nuts prunes, walnuts, lemon juice Fig Paste I Ib. figs \ I c. nuts t Ib. figs \ i c. nuts > cook to a paste . . , , j c. water J juice f lemon Orange Honey i c. sugar i \ c. water > boil to thread stage \ c. orange juice J add | c. orange peel chopped | tsp. vanilla Bring to boiling point and cool s 258 LABORATORY MANUAL OF FOODS AND COOKERY Fancy Sandwiches Rolled Remove crusts from very fresh loaf of sandwich bread. Remove long slice of bread, spread with butter and a mixture of celery, green and red pepper, and mayonnaise. Roll like jelly roll. Cut across in |-inch slices. Club - • toasted bread lettuce chicken broiled bacon tomato mayonnaise Fairmont Spread three oblongs of bread with butter on both sides, 2 slices on one side. Put together with mixture of green and red peppers

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