Mosaic or Checkerboard Sandwiches
From Boston Cooking-School cook book, 1896
Serves 1
Spread these with butter and alternate layers.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 295. The excerpt below is the record exactly as published.
MOSAIC OR CHECKERBOARD SANDWICHES Cut 3 slices each of white and Graham bread }4 inch thick. Spread a slice of white bread with creamed butter and place a slice of Graham on it; spread this with creamed butter and place on it a slice of white bread; repeat this process, beginning with a slice of Graham. Put both piles in a cool place under a light weight
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