German Sandwiches
From Puddings and pastry à la mode, 1889
Keeps for a week in a closed tin.
Presented as published in 1889. 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 Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 13. The excerpt below is the record exactly as published.
German Sandwiches. Take six ounces of castor sugar, the same of flour, the same of fresh butter melted
Cook this with the app: pantry check, scaling, and the assistant.