Dessert
Lettuce and cream cheese sandwiches
Marion Harland’s original method for Lettuce and cream cheese sandwiches, retained as a source transcription for modern discovery.
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 white bread into very thin slices and remove the crusts, then butter lightly.
- Spread with Philadelphia cream cheese.
- Dip a leaf of crisp lettuce in a French salad dressing, and lay it upon a slice of the bread, then press another slice upon it.
Historical transcription
Source method
- 1
Cut white bread into very thin slices and remove the crusts, then butter lightly. Spread with Philadelphia cream cheese. Dip a leaf of crisp lettuce in a French salad dressing, and lay it upon a slice of the bread, then press another slice upon it. With a sharp pair of scissors trim off the projecting leaf of lettuce. Pile these sandwiches on a plate, cover and keep in the ice-box until wanted.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.