Shad-roe Sandwiches
From Domestic science (Clark, Cornell home economics), 1911
Presented as published in 1911. 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 Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 100. The excerpt below is the record exactly as published.
Shad-roe Sandwiches. These may be made at home for a simple luncheon. Simmer a pair of shad-roe in salted water for 20 minutes, with a small slice of onion and one tsp. vinegar; when cold, break in pieces and crush with a silver fork. Moisten well with mayonnaise dressing. Chop a small bunch of fresh water-cress from which the heavier stems have been removed; if this is hard to get, shred fine the inner part of a small head of lettuce. Spread one slice of white bread lightly with mayonnaise and cover with the chopped cress or lettuce; spread the second slice with butter
Cook this with the app: pantry check, scaling, and the assistant.