Lettuce Sandwiches
From Luncheons, 1902
Can be kept fresh for 24 hours.
Presented as published in 1902. 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
Nutrition per serving
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (18 nutrients)
Calories0.2 kcal
Protein0 g
Carbohydrates0 g
Total Fat0 g
Sodium0.2 mg
Potassium1.4 mg
Calcium0.1 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water1 g
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 75. The excerpt below is the record exactly as published.
LETTUCE SANDWICHES Cut fresh bread into slices a little more than one eighth of an inch in thickness, using the bread-plane if convenient. Arrange the slices in a pile, and cut the bread into a shape about four by four and a half inches. This removes the crusts and leaves all the slices of exactly the same size. Uni- formity in size and shape is one of the points to observe in making sandwiches. Spread the slices lightly with butter NO. 197. LUSCHEOX OR DINNER RCILLS AND TWISTS UAKED. >'0. 198. SODA BISCUITS CUT WITH TLCTED STAMP. NO. 199. STRIPED BREAD AND BUTTER. p... NO. 200. CHECKERED EKEAD AND BUTTER. NO. 201. BREAD AND BUTTER SANDWICHES. 1. CIRCLKS OF BROWN BREAD WITH KUTS. 2. CIRCLES OF BROWN AND WHITE BREAD COMBINED. NO. 202. 1. LETTUCE SANDWICHES, a. ROLLED OR MOTTO SANDWICHES. BREADS 207 Avhicti is soft enough to spread evenly without tearing the bread. Place on each buttered slice a leaf of crisp lettuce
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