Spanish Sandwich
From Salads, sandwiches, and savouries, 1901
Serve garnished with seasoned watercress.
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 19. The excerpt below is the record exactly as published.
Spanish Sandwich. — Spread some thin slices of brown or Hovis bread with green butter or panah, sprinkle this with chopped hard-boiled egg yolk, and cover with thin, small fillets of cold, cooked chicken and tongue
Cook this with the app: pantry check, scaling, and the assistant.