You will love these old fashioned sandwich spread recipes. Now, you can make tasty sandwiches that are both nutritious and unique in flavor, and a welcome change from the usual fare. Grandma loved these recipes, and you will too.
Mom's Recipe Scrapbooks (1920s)
2 cups of seeded raisins or dates, 1/2 cup of orange juice, 2 tablespoons lemon juice, one level teaspoon salt (scant), one cup nut meats. Chop raisins or dates finely, add fruit paste, salt, ground nuts.
Mix together until smooth. Either brown or white bread sliced, not too thin. Buttered
Boil hard 1 egg for each person. Pulverize eggs while hot. Add salt and pepper to taste and a dash of curry powder, 1/2 teaspoon melted butter to each egg, also 1 pickled cucumber to each egg.
Chop fine and mix well together. Spread on thin, well-buttered slices of whole-wheat bread.
1 small can pimentos, 3 hard cooked eggs, 1/2 pound cream cheese, 1/2 cup vinegar, 1 teaspoon mustard, 2 tablespoons sugar, 1 tablespoon flour, 1/2 cup milk.
Put eggs, pimentos, and cheese through meat chopper. Blend flour and milk, add vinegar. Cook all in double boiler until smooth and thick; then cover and cook for 20 minutes. Cool and store in fridge.
Mix quarter cup grated cheese, 1/4 teaspoon each salt, paprika, and mustard, 1 teaspoon anchovy paste, 1 tablespoon chopped olives, 1 teaspoon lemon juice, 2 tablespoons creamed butter.
1 can of tomato soup, 1 cup grated cheese, 2 well-beaten eggs; heat soup in double boiler, stir in grated cheese; when dissolved add well-beaten eggs. When cold this spread will be quite thick. —Mrs. H. M. Wilson
Mix 2 tablespoons sugar, 1 tablespoon flour, 1/2 teaspoon mustard together. Moisten with 1 cup vinegar. Add this to two raw eggs, well beaten, 1 small jar pimentos, a reasonable quantity grated cheese, 2 hard boiled eggs cut fine, 1/2 cup cream, or milk. Cook in double boiler for twenty minutes. Splendid.
6-1/2 ounce can flaked tuna
3 tablespoons salad dressing
2 tablespoons chopped onion
1 or 2 tablespoons chopped parsley or pickle relish or all
1/8 teaspoon salt
1/8 teaspoon pepper
8 slices buttered bread
2 eggs, beaten
2/3 cup milk
For this tasty sandwich spread recipe, combine tuna, dressing, onion, parsley, salt, and pepper in a bowl.
Spread filling on 4 slices buttered bread and top with remaining slices. Combine beaten egg with milk in shallow bowl. Dip sandwiches quickly into milk egg mixture and pan fry until golden brown.
Best eaten when hot, but also tasty when cold.
Put in a double boiler and heat 3 eggs well beaten, 3/4 cup white sugar, 1/2 cup butter, 3 level teaspoons mustard, 1 level teaspoon salt.
When well cooked, add 1 scant cup vinegar, 1/4 cup sweet cream, 1/4 pound cream cheese, 1 small tin pimentos, 2 green peppers (first put the pimentos and peppers through the food chopper). Bring to the boiling point and put in sealers to store in cool place.
Makes one quart of sandwich filling. —Mrs. H. Clegg
The common picnic sandwich is named after John Montagu, 4th Earl of Sandwich (1718-1792) a noted British statesman and First Lord of the Admiralty during the American Revolution. His support of exploration led Captain James Cook to name the Sandwich Islands after him in 1778.
Montagu, known for spending long hours at his work and the gaming table, had his servants bring him slices of salted beef between two pieces of toasted bread for a substitute meal. Soon, others began to request "the same as Sandwich," and the rest, as they say, is history.
We owe a debt to Lord Montague for the sandwich spread recipes featured above.
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