Peanut Sandwiches
From The home cook book, 1905
Serves 6
Presented as published in 1905. 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 The home cook book (1905) by Christine Frederick, page 123. The excerpt below is the record exactly as published.
a mayonnaise dressing and spread on slices of bread. OLIVE AND MINT SANDWICHES Use equal quantities of chopped mint and olives, and let them stand a few hours in a French dressing. Take thin slices of graham bread, butter, spread with the mint and olives, and press together. OYSTER SANDWICHES Take two dozen oysters, chop fine, add salt and cayenne, and heat in a saucepan. Drop in a tablespoon of butter and SANDWICHES 223 three tablespoons of fine breadcrumbs. Cook three or four minutes and cool for spreading on thin slices of buttered bread. PEANUT SANDWICHES Take fresh-roasted peanuts, chop fine, mix with a ma- yonnaise dressing and spread on thin slices of graham, whole wheat, or white bread
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