Olive Sandwich

Ingredients

• 1 pint of olives
• mix with a rich Mayonnaise dressing
• thin slices of buttered bread

Method

1. 1

   Remove pits from olives, chop finely, mix with mayonnaise, and spread on buttered bread.

Nutrition per serving

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 74. The excerpt below is the record exactly as published.

Olive Sandwich. Have 1 pint of olives after removing the pit, add 1-3 quantity of capers and chop fine. Mix with mayonnaise dressing, and spread on rounds or triangles of buttered bread. Lettuce Sandwich. Select tender crisp lettuce, wash and wipe it dry. When ready to serve, have bread cut in thin slices, butter and place on lettuce leaf, spread lightly with Mayonnaise and add another slice of bread, press together and continue to add bread until a sufficient quantity has been prepared. KENTUCKY RECEIPT BOOK. 125 Harmalade Sandwich. Cut thin slices of white bread, spread lightly with creamed but- ter on one feide, and then spread with orange or quince marmalade. Press slices together, trim off crusts. Serve with a cup of chocolate or tea for luncheon. Mushroom Sandwich. Cook 1 can of mushrooms imtil tender, drain off liquor and chop fine. Cut thin slices of whole wheat bread, spread lightly with creamed butter, then add the mushrooms, place a slice of bread on top, and press together. Serve at once with chocolate or tea. Wafer Sandwich. Take 2 thick slices of Roquefort cheese, mash until soft, then add 1 heaping teaspoon of butter, % teaspoon dry mustard, and % teaspoon salt. Mix with ale to make soft. Spread on wafers, and serve at once. Jelly Sandwich. Cut whole wheat bread into thin slices, spread with thick cream, add a dash of salt, cover lightly with acid jelly, and press slices to- gether. Serve with orangette or lemonade. Lettuce Sandwich. Cut thin slices of bread, and spread with butter. Broil slices of breakfast bacon until crisp. Place 1 leaf of lettuce on bread, cover with a cooked mustard dressing, then add 1 slice of the breakfast bacon and add another slice of bread, and press closely together. Egg Sandwich. Boil fresh eggs, when cold cut in thin slices and place in between thin slices of buttered bread; season with salt and pepper. Watercress Sandwich. Wash watercress, dry on a cloth, mix with them 4 hard boiled eggs, chopped fine, season with salt and pepper. Cut thin slices of bread, and butter, cut watercress into small pieces, remove the stem, place on bread with egg and a dash of lemon juice, put slices on hard surf ace, cut into rounds or squares removing all crust. Mushroom Sandwich. Mince an equal quantity of cold tongue and boiled mushrooms, add French mustard; spread on thin slices of buttered bread. Sardine Sandwich. Chop the contents of 1 box of French sardines, squeeze on a few drops of lemon juice ; spread on thin slices of buttered bread. 126 KENTUCKY RECEIPT BOOK, Cheese Sandwich. Cut thin slices of cold bread, then cut round with biscuit cutter, and butter lightly. Spread with chopped olives and smdll slices of Neuchatel cheese. Liver Sandwich. Take livers from turkey or chicken ; boil until tender, pound to a paste and season. Spread on thin slices of buttered bread. Ham Sandwich. Make a dressing with 2 tablespoons butter, 1 tablespoon mixed mustard, yolk of 1 egg, salt and pepper. Cream butter, add rest of ingredients and mix, adding enough chopped ham to be of right con- sistency. Spread between thin slices of bread. Lettuce Sandwich. Cut bread with round cutter, place on crisp lettuce and cover with mayonnaise dressing. Sardine Sandwich. Take 2 boxes of sardines, drain off oil, and put them in hot water ; dry on a cloth, remove skin, pound to a paste, add a little let- tuce, pepper and salt. Spread on thin slices of buttered bread. Cucumber Sandwich. Four cucumbers peeled and grated ; put on sieve to drain. Cut fresh bread in thin slices, or cut with a biscuit cutter, butter care- fully, then have a mayonnaise dressing ready and mix with the cu- cumbers. Spread on the sliced bread. Put a slice of bread on top of each. Place on a flat dish, cover with a damp napkin. Set in re- frigerator until ready to serve, either with fish or as an entree. Club Sandwiches. Allow 2 slices of bread for each sandwich. Toast a delicate brown, then butter it. Spread with mayonnaise dressing, put on top 1 lettuce leaf and a thin slice of chicken breast, 3 slices of hot broiled breakfast bacon, 3 slices of sour or sweet pickle. Have both .slices of toast fixed same way and place together. Serve immedi- ately. Caviar Sandwich. Cut bread in diamond shape, or round with a cutter. Spread with caviar. Serve for lunch. Anchovies. Serve anchovies on rounds of toast, or slices of fresh tomatoes, Serve for an informal lunch. Sandwich. Mince fine, boiled or roasted chicken; also some almonds or KENTUCKY RECEIPT BOOK. 127 roasted peanuts. Trim the crusts from thin slices of bread, and cut in fancy shape. Butter, and put a layer of chicken, and spread over it a Mayonnaise dressing, then a layer of minced nuts. Serve for luncheon or tea. Olive Sandwich. Take 1 pint of olives, remove the seed, and chop meat fine ; then mix with a rich Mayonnaise dressing

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