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Going across the pond for today’s olden tymee sandwich. Yes, it’s the Cream Sandwich from 1905’s “The “Queen” Cookery Books Number 9 – Salads, Sandwiches, and Savories. Now, the recipe calls for French mustard and given the date the may or may not have been powdered mustard. Either way, I don’t have powdered French mustard on hand so Dijon it is. Initially, I thought this was going to be a challenge to make. After all a cream sandwich sounds pretty messy. But I don’t think it’s named for that one ingredient.
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26 Comments
😮well it ended up better than most uses of cream I've seen in these sandwiches…i have to admit it doesn't look bad at all.
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“You can never have enough butter” Barry speaks the words of truth
finally one for real creamers
Leave it to the British Empire to take over the world's regions of spices and not know how to use them.
Why does it have to be made into a paste?
I can never get anyone to eat anchovies, but they are so good. I have to try it!
Bro each ingredient reveal completely derailed my idea of how I thought this would taste.
me when the sandwich guy plusses up the hundred year old sandwich 😫😫😫😫
They really did love their anchovies back in the day. 😂
I have eaten this sandwich for decades. It is delicious.
Butter ON the bread always makes sarnies better. No Brit would dream of using dry bread for a sarnie. To any brit the butter is implicit, so does not need to be listed in the recipe. (I'm a 75 yr old ex chef)
Great video, Barry. Please make the Wish Sandwich that was popularized by the Blues Brothers next!!! I’ve heard that it’s delicious.
Another YouTuber to which one cannot simply subscribe. You literally wear your dad's shirts and make sandwiches. Yet you expect us to send you money every month. I'm out.
Cowboy candy would plus this up really nice.
Always a journey. I love this channel.
So turns out, the main thing people of history needed help with was naming things.
NOT sponsored by the "Queen" of England. Sponsored by the Dill Growers of America.
That sounds fantastic, seems like a solid candidate for some peppery potato chips
That ingredient list was a WILD ride.
Step one: fillet a cream
Barry, why didn't you 'plus it up' by adding more anchovy since you told us that the anchovy taste was almost masked by the other ingredients?
I want to brag that I knew the plus up was going to be fresh Dill. Just saying. I rarely guess correctly.
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I creamed sandwiched in my socks
Anchovies, huh?