Sweet Sandwiches
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 270. The excerpt below is the record exactly as published.
Sweet Sandwiches. — Sweet Sandwiches are generally pre- ferred long and narrow — say four inches long and an inch wide. They are better without butter, and the jam or whatever is spread upon them should be spread very thinly. Marmalade SWEET SANDWICHES 391 makes one of the best Sweet Sandwiches, but any jam or fruit jelly can be used. Heather honey, with a squeeze of lemon, makes an excellent Sandwich spread on Hovis or other brown bread. The bread for Sweet Sandwiches should be cut rather thicker than for Meat Sandwiches. Stale sponge cake, with thin slices of orange from which all peel, pips, and pith have been removed, makes a good Sandwich if the orange is sliced shortly before being used. Oat-cake (see Chapter XX) cut into long fingers is excellent spread with Devonshire cream. Very small scones
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Cook this with the app: pantry check, scaling, and the assistant.