Fig Sandwich

Ingredients

• canned figs
• creamed butter
• another slice of bread

Method

1. 1

   Chop canned figs to a paste.

2. 2

   Spread bread with creamed butter, then fig paste, and press together.

Nutrition per serving

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.

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

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