"bobharvey" <robertharvey@[EMAIL PROTECTED]
> wrote in message
news:6d8e4fe0-eff7-4d5c-986e-2fcff26d2002@[EMAIL PROTECTED]
> 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.
Why would I go to all that bother? Simply amassing all that stuff at pone
time would be impractical buit it doesn't sound bery appetising anyway.
>
> You can also add shredded coss lettuce or fine white cabbage if you
> want it more like coleslaw.
I think I'll stick to putting the salad ingredients available on the
table,
with a selection of dressings. By the way, ALL the mayonnaise I make is of
excellent quality, and there's no mustard or sugar in it. Doesn't need it
when everything except the oil is fresh and flavoursome. The oil is
flavoursome, by the way, just not freshly pressed. The egg is from our own
hens.
Mary
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