Fish Sandwiches

Name: Fish Sandwiches
Yield: 2 servings
Ingredients: Cut bread and butter as for other sandwiches; place thin scallops of any fish on the slices; instead of mustard use tartar sauce; Put a layer of finely-sliced lettuce on the top of the sauce

From The national course in home economics, 1917

Serves 2

Thin slices of hard-boiled eggs may be added.

Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 123. The excerpt below is the record exactly as published.

FISH SANDWICHES. Cut bread and butter as for other sandwiches, place thin scallops of any fish on the slices, and instead of mustard use tartar sauce. Put a layer of finely-sliced lettuce on the top of the sauce

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