I often see sandwich recipes in hundred-year-old cookbooks. They often contain different ingredients from modern sandwiches, and don’t pique my interest. But. I was intrigued by a recipe for Cucumber Sandwiches. There’s a bumper crop of cucumbers this year, so decided to give the recipe a try. The sandwiches contain lettuce and cucumber slices coated with a sweet-sour Boiled Dressing.
The lettuce and cucumber slices were crisp and the sandwich was tasty – though it seemed very old-fashioned and made me think about old novels where the heroine eats dainty sandwiches similar to this.
The bread is buttered for this recipe. I haven’t buttered bread when making sandwiches in years. Which made the sandwich seem even more old-fashioned.
I probably won’t make this recipe again, but it was fun to make one time.
Here’s the original recipe:
And, here’s the old recipe for Boiled Dressing:
One loaf of bread would make 8 or 10 sandwiches. There was no way that my husband and I were doing to eat that many. So when I made this recipe, I really scaled the Cucumber Sandwiches Recipe down, and gave directions for one sandwich. The Cucumber Sandwich recipe calls for Boiled Dressing. I made the full Boiled Dressing recipe and used the left-over dressing on other salads. It kept well in the refrigerator.
Here’s the recipe updated for modern cooks:
For each serving:
6 – 8 cucumber slices, thinly sliced
1 1/2 teaspoons boiled dressing (see recipe below)
1/8 teaspoon grated onion
2 slices bread (preferably thinly sliced)
Put boiled dressing and grated onion in a small bowl; stir to combine. Add cucumber slices. Gently roll and stir the slices to coat with the dressing. Set aside.
Butter the bread slices. Put the lettuce leaf on one slice. Top with the cucumber slices that are coated with dressing. Put the second butter slice of bread on top. Serve immediately.
2 egg yolks, well beaten
1/2 teaspoon salt
1/2 tablespoon sugar
1 tablespoon flour
3/4 cup milk
1/4 cup lemon juice
2 tablespoons butter or olive oil
Put beaten egg yolks, salt, sugar and flour in a small bowl; stir until blended. Add milk, lemon juice, and butter or olive oil. Put in a saucepan, and heat using medium heat while stirring constantly. Cook until the mixture begins to thicken, remove from heat and refrigerate. If the mixture begins to curdle place the pan in a larger pan of cold water and beat vigorously using a mixer.
The dressing will keep in the refrigerator for several days.