Fish Sandwich

Name: Fish Sandwich
Ingredients: Cut thin slices of bread and butter; spread these with any form of thick mayonnaise; lay on half small flakes of fish; and thin slices of cucumber on the rest of the bread

From Salads, sandwiches, and savouries, 1901

Any kind of meat can be used similarly.

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.

Fish Sandwich. — These can be made in a variety of ways, but the method is much the same in all. Cut thin slices of bread and butter (butter is required in sandwiches to ensure proper adhesion between the D 34 SALADS, SANDWICHES, &c. bits of bread) and spread these with any form of thick mayonnaise, plain, tartare, verte, tomato, &c., according to the fish you use, then lay on half small flakes of fish, salmon, sole, lobster, &c., and thin slices of cucumber on the rest of the bread

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