Stuffed Rolls

Ingredients

• some small fresh rolls
• one teaspoonful butter
• one dessertspoon potted ham
• half a hard-boiled egg chopped fine
• one radish sliced thin
• two leaves lettuce cut up small

Method

1. 1

   Cut the rolls in two lengthwise, scoop out most of the soft part.

2. 2

   Mix well the butter, potted ham, chopped egg, sliced radish, and cut-up lettuce.

3. 3

   Spread this on both sides of the rolls and close them.

4. 4

   Serve on a napkin.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 120. The excerpt below is the record exactly as published.

STUFFED ROLLS. Procure some small fresh rolls, long in shape. Cut in two lengthwise, scoop out most of the soft part. Mix well one teaspoonful butter, one dessertspoon potted ham, half a hard-boiled egg chopped fine, one radish sliced thin, two leaves lettuce cut up small

Cook this with the app: pantry check, scaling, and the assistant.