On 6 Jul, 00:03, "Mary Fisher" <mary.fis...@[EMAIL PROTECTED]
> wrote:
> But sandwich spread? Is it still made? Must be more than half a century
> since I had it in sandwiches for club runs, didn't care for it much even
> then.
I've not easten it since Dad sold the shop. 25 years ago now. They
still make it but now it has huge amounts of sugar added.
Make a good quality egg mayonaise, and then add Colman's mustard
powder, white pepper, and very finely chopped or coarsely grated
vegetables & fruit, from among the following:
Raddish, Pickled onion or red onion, pickled gherkins, carrot, celery,
Peeled Apple, pears, tinned pineapple (just a hint), watercress stems,
white choccory, raddichio
Mix it all together, and then add some chopped parsley and the leaves
of the wtercress, chopped coarsely. Put in the fridge to let the
flavours mingle overnight, and then you have yer own, no-added-sugar-
or-salt sandwhich spread.
You can also add shredded coss lettuce or fine white cabbage if you
want it more like coleslaw.
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