From The Super Market Cook Book, by Edith J. Barber, 1955.
Chopped cooked meat, minced onion, celery and mayonnaise.
Chopped corned beef and catsup.
Peanut butter, minced bacon, and catsup.
Mashed sardines, lemon juice, and hard-cooked egg.
Cream cheese, minced onion, and chopped carrots.
Tuna fish, celery, horseradish, and mayonnaise.
Liverwurst, celery, and mayonnaise.
Chopped peanuts and mayonnaise.
Ham, sweet pickles, and mayonnaise.
Ground American cheese and chili sauce.
Hard-cooked egg, celery, mayonnaise, and anchovy paste.
Cottage cheese, minced onion, and sliced radishes.
Ground dates, nut meats, and mayonnaise.
Cream cheese and sliced dates.
Salmon, dill pickle, and mayonnaise.
Hard-cooked egg, chopped stuffed olives, and mayonnaise.
Hard-cooked egg and sliced bacon or deviled ham.
Deviled ham and bread and butter pickles.
Cream cheese, dried apricots, and nut meats.
Many of these are not exactly to my taste, but a couple of them would make pretty good wraps, I think. I’ve seen cottage cheese listed as a sandwich filler in old cookbooks before; maybe it used to be a little firmer than what’s now on the market.
Little Grey Bungalow
the horseradish and celery might save the tuna fish, but nothing, no nothing will redeem anchovy paste
ReplyDeleteNo argument from me.
ReplyDeleteInteresting. Worth a try. I think I remember sandwiches like this used to have just a thin layer of filling, with no lettuce, tomatoes etc. On good white bread sliced thin. So the ingredients with stronger contrasting flavors wouldn't be overwhelming. We'd maybe use them these days as a spread as part of more substantial sandwich with meat, cheese, veggies.
ReplyDeleteI think I mentioned before that my grandmother always made these weird concoctions. She'd get out the meat grinder and add whatever was in the fridge. Most of it was pretty awful, but we had to eat it.
ReplyDeleteCottage cheese was firmer; when it was scooped out it would hold its shape instead of spreading out.
At our house, we often had homemade cottage cheese (other Grandma) so it was dryer (she drained it) and a quite a bit more sour tasting than store bought cottage cheese. Too, the only time we had store bought sour cream was when we were having non-family guests.
We (Americans as a whole?) tend to use cream cheese now instead of cottage cheese.