Egg Sandwich

The "Queen" Cookery Books. No.9. Sala... · S. Beaty-Pownall · 1905

Source: The "Queen" Cookery Books. No.9. Salads, Sandwiches, and Savories.
Time: Cook: 12 min Total: 12 min
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (8)

some eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
oil ↝ Oil, safflower [Fats and Oils]
vinegar ↝ Vinegar [Mustard and other condiments]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
minced cress ↝ Cress, raw [Other dark green vegetables]
slices of brown bread ↝ Bread, Boston Brown [Biscuits, muffins, quick breads]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (6)

Boil some eggs for twelve minutes, then leave in water till quite cold.
Shell and slice the eggs.
Season the eggs with oil, vinegar, salt, and pepper, letting them marinate for some time.
Prepare minced cress in the same way.
Spread an equal number of slices of brown bread and butter with the seasoned eggs and the rest with the cress.
Press the slices together, trim, and serve.

Original Text · last edited 4 days ago

Egg Sandwich.—Boil some eggs for twelve minutes, then leave in water till quite cold, now shell and slice them, and season them with oil, vinegar, salt, and pepper, letting them marinade for some time in this. Prepare some minced cress in the same way, then spread an equal number of slices of brown bread and butter with the seasoned eggs and the rest with the cress, press them together, trim and serve.

Notes

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