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This recipe is in categories Interwar Years, Party food, Picnic,
About this recipe:
Cucumber sandwiches were often served as part of a formal afternoon tea. They had been very fashionable for the upper clases in the Edwardian era and had now become part of ordinary people's afternoon tea.
Lyon's Corner Houses were a popular place for people to go and have tea, scones and sandwiches. This recipe comes from a former employee of Lyons, Mrs Olive Bloomfield.
For images of the cooking process see our Interwar Cooking Pictures.
With thanks to Cathy Flower-Bond of Tudor Tales and Pam McMillan of Time Travellers for their help with this podcast.
- 8 slices of white bread, sliced thinly
- 1 oz butter
- 16-18 mint leaves
- the juice of half a lemon (2 tablespoons roughly)
- half a cucumber
Making and cooking it
- Marinade the mint leaves in the lemon juice for a few minutes
- Cut the bread into thin slices and spread each side with butter
- Remove the crusts making sure the slices are square
- First wash the cucumber, then peel the rind into a ‘stripe’ all around the fruit like a stick of rock
- Slice very thinly
- Put 5 pieces of cucumber on one slice of the bread like the number 5 on a dice
- Lay two mint leaves over the top
- Place another slice of the bread on top
- Cut the sandwich into four triangles and display on a plate with a sprig of cucumber and a mint leaf