A historical sandwich from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Spread the meat with a little mustard if liked.
Preserved exactly as written in the original source
Trim the crusts from thin slices of bread
butter them and lay between every two some thin slices of cold boiled ham
Spread the meat with a little mustard if liked
Modern guidance to help you succeed with this vintage recipe
Trimming the crusts creates a more refined texture and allows the filling to reach the edges uniformly. Buttering the bread creates a moisture barrier that prevents the ham's natural juices from making the bread soggy, while also adding fat that carries fat-soluble flavor compounds. The thin slicing of both bread and ham maximizes the surface area for flavor and creates a tender, easy-to-bite sandwich that balances bread-to-filling ratio.
The sandwiches can be assembled up to 2 hours ahead. Wrap tightly in plastic wrap or place in an airtight container to prevent the bread from drying out. Do not refrigerate, as this will make the bread stale.
These sandwiches are best eaten within 2-3 hours of assembly. If storing longer, wrap individually in plastic wrap and refrigerate for up to 8 hours. Note that refrigeration will firm the butter and slightly stale the bread. Bring to room temperature for 15 minutes before serving for best texture.
AI-generated tips from Chef Cecil's culinary database
The sandwiches can be assembled up to 2 hours ahead. Wrap tightly in plastic wrap or place in an airtight container to prevent the bread from drying out. Do not refrigerate, as this will make the bread stale.
These sandwiches are best eaten within 2-3 hours of assembly. If storing longer, wrap individually in plastic wrap and refrigerate for up to 8 hours. Note that refrigeration will firm the butter and slightly stale the bread. Bring to room temperature for 15 minutes before serving for best texture.
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