Ribbon Sandwiches
From Boston Cooking-School cook book, 1896
Serves 2
Use all white bread or alternate slices of white and dark bread.
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.
RIBBON SANDWICHES Put three or more slices of bread together with creamed butter or other soft filling. Have bread 14 inch thick. Wrap tightly in damp cloth and press under weight
Cook this with the app: pantry check, scaling, and the assistant.