Guidance on cutting white bread for sandwiches: at least a day old, thin lengthways slices without crust, light pressure when stored. From Erken’s Stor kokebok (1949), p. 4.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 4 (falt i det fri)
A basic technique on which the other sandwich recipes in the book build. The crusts are to be saved.
Cut the bread
Cut the loaf into lengths of about 10 cm. Slice each length lengthways as thinly as the back of a knife, and cut off the crusts. Dry the crusts and keep them for other uses.
Store
If the sandwiches are to wait before use, put them under light pressure so the bread does not dry out.
The text is rewritten as short steps; quantities and technique are unchanged.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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