Olive Sandwich
From Salads, sandwiches, and savouries, 1901
Presented as published in 1901. 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 18. The excerpt below is the record exactly as published.
Olive Sandivich. — Stone and mince the contents of a bottle of French olives, season with white pepper, pound to a smooth paste, and spread this on some bread and butter, covering it with more plain bread and butter ; or spread the remaining slices with potted meat of any kind worked up with cream or creamed butter
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