Tomato Sandwiches
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Mix sugar, flour, salt, mustard, and red pepper together.
Add eggs, vinegar, Crisco, and water and cook in a double boiler until thick, stirring all the time.
To every tablespoonful of dressing add an equal quantity of whipped cream.
Skin and slice tomatoes very thin, dip slices into dressing and place between thin slices of buttered bread. Cut into finger-shaped pieces.
Original recipe, verbatim
Tomato Sandwiches
2 tablespoonfuls Crisco I tablespoonful flour
1 cupful water l}4 tablespoonfuls sugar
}4 cupful vinegar Few grains red pepper
2 eggs well beaten Firm ripe tomatoes
1 teaspoonful salt Bread
1 teaspoonful mustard Whipped cream
Mix sugar, flour, salt, mustard and red pepper together, add eggs,
vinegar, Crisco, and water and cook in double boiler until thick, stirring
all the time. To every tablespoonful of dressing add equal quantity of
whipped cream. Skin and slice tomatoes very thin, dip slices into dressing
and place between thin slices of buttered bread. Cut into finger shaped
pieces.
Sufficient for thirty sandwiches.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.