Dinner
Brunette sandwiches
Brunette sandwiches, preserved from Marion Harland’s 1903 cookbook with ingredient cues including slice boston brown bread very thin, butter lightly, and spread with neufchâtel or wi.
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.
- Slice Boston brown bread very thin, butter lightly, and spread with Neufchâtel or with cottage cheese.
- Press another slice of buttered brown bread on this, and the sandwich is ready.
Historical transcription
Source method
- 1
Slice Boston brown bread very thin, butter lightly, and spread with Neufchâtel or with cottage cheese. Have ready crisp lettuce-leaves, dip each in a bowl of French salad dressing, then lay on the already spread brown bread. Press another slice of buttered brown bread on this, and the sandwich is ready. These sand wiches must be kept in a moist atmosphere until it is time to serve them.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.