Breakfast
Sandwiched toast
Sandwiched toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut bread into very thin slices and remove all the crusts.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Cut bread into very thin slices and remove all the crusts.
- Butter lightly, and between every two slices lay an extremely thin shaving of chicken or cold roast veal.
- Press the slices of bread firmly together, lay on a toaster and toast each to a delicate brown.
Historical transcription
Source method
- 1
Cut bread into very thin slices and remove all the crusts. Butter lightly, and between every two slices lay an extremely thin shaving of chicken or cold roast veal. Press the slices of bread firmly together, lay on a toaster and toast each to a delicate brown. Serve at once. These are especially nice with cucumber salad.
Nutrition pending
No invented nutrition numbers.
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