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Sandwiches from Hell

 

500 Tasty Sandwich Recipes
Berolzheimer, ed.
1951

Forget Jimmy Johns or Subway. This cookbook has the sandwich answer! Provided you have the guts to read on. The recipes look weird and were probably all the rage in the early 50s. Sadly, the interior pictures are all black and white. Our typical 50s favorites are here: weird loaf slices, green olives as garnish, crusts cut off and all sorts of other ways of making sandwiches “fancy”.  All I can say is Yikes! I think we have another entry for the Gallery of Regrettable Food.

Mary

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11 Responses to Sandwiches from Hell

  • Someone needs to put down the gingham filter.

  • I’ve got this book and others from the series. The layout is uniformly bland and unattractive, but there are some good things here and there. The filling of grated carrot, chopped raisins & peanut butter actually sounds interesting enough to try.

  • I also have this book and others in the series. Yes the recipes are not to our current tastes, but a good look back at food history. The ethnic books in this series are actually very good. My Italian mother has used the Italian cookbook since I was a child. The strufoli recipe is a family favorite. I have collected copies of the Italian book to give to other family members.

  • French-fried LIVER sandwiches????? Eeeeeewwwwwwww!

  • French Fried Liver Sandwiches!?!? Oh dear….

  • Here’s a blog that tests out this sort of recipe: http://retrorecipe.wordpress.com/

  • The Vegetable Bean Sandwich Filling sounds disgusting. Mashed pork and beans, condensed vegetable soup and mayonnaise? Gack!

    And those frosted sandwich loaves are the stuff of nightmares …

  • I threw up in my mouth a little – creamed egg, asparagus, and ham???

  • Hey, creamed egg, asparagus and ham sounds pretty good to me. What’s not to like? All those ingredients we feel guilty about today, but they didn’t then.

    The item next to the Frosted Party Special looks like a particularly robust growth of fungus, however, so I can’t say my enthusiasm covers the entire book.

    I can’t read anything except the recipe titles, though — how is anyone else making out the words? Or maybe you are just going on those?

  • I just picked this one up a few weeks ago but I have to look at it. I collect all the ones in the series as well. The editor and the publication have an interesting history. http://www.chicagoreader.com/chicago/the-cookbook-queen/Content?oid=1106100

  • Returning from a conference in England earlier in April, I glanced at the sandwiches for sale in plastic boxes at the food-on-the-go stands at the airport. Um, is it PC to remark that some of the ingredient choices seemed right out of this book. I don’t really think egg and prawns are the starting points for a cold sandwich, even if you do add watercress. Ah well, cultural differences.