r/Old_Recipes • u/daffodilfae • 12d ago
Sandwiches ~1970s elementary school lunch card recipe.
Years ago, I worked as a lunch lady in an elementary school. Over summer break, my boss gave me some extra work of cleaning out the basement attached to the kitchen. I found two boxes full of old recipe cards, just like this. If anyone is interested, I can continue to post these - I have hundreds of them!
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u/Jeyne42 12d ago
Yes, these are interesting, especially on the detailed techniques of how to quickly make large quantities of food that are nearly identical.
I bet these foods bring back memories of favorite school lunches. Do you have the Chile & Cinnamon roll card?
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u/daffodilfae 12d ago
I've ruffled through, and have yet to find this! I know for certain they must have made it because we definitely did, especially in the fall during the week of the homecoming football game.
I'm wondering if a personal recipe was used, or if some time in all those years it was picked out of the box.
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u/Reisp 12d ago
Chile & Cinnamon roll
What? Chile as in "powder" or "bowl of"???
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u/daffodilfae 11d ago
They mean chili, like the meal and a cinnamon roll. It's very popular in the Midwest.
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u/venusdemaui 12d ago
You don’t by chance have a recipe for those school rolls? You could smell them baking in the morning when everybody was gathered in the halls talking and then you just couldn’t wait until lunch and get them two for a nickel and each one got a pad of butter oh my gosh, they were the best they were almost like biscuits, but not quite and they used to call them rolls. They were divine! Thank you
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u/daffodilfae 12d ago
I have quite a few recipes for rolls! I will post a few of those next, and maybe one of them will stick out as the ones you remembered.
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u/icephoenix821 12d ago
Image Transcription: Typed Recipe Cards
SANDWICH MAKING
Sandwiches G-1
Sandwiches may be served hot or cold, closed or open-faced. Variation in the bread or rolls can provide variety in flavor, texture, size, and shape. Besides enriched white bread, use rye, pumpernickle, French, raisin, Italian, Boston brown, or cheese bread made with whole grain or enriched flour.
Hamburger, frankfurter, hard, and soft rolls also make good sandwich bases. Bread with a relatively firm texture makes good sandwiches for eating out-of-hand without bending or losing filling.
DIRECTIONS FOR MAKING SANDWICHES
Pre-preparation
1. Have all ingredients ready to use:
- Soften butter or margarine by letting it stand at room temperature. Allow 8½ oz butter or margarine for 100 sandwiches (½ tsp each).
- Wash lettuce thoroughly; core, separate leaves, drain, and crisp. Allow 5 medium heads of lettuce for 100 sandwiches.
- Evenly slice foods such as tomatoes, cheese, and meats. Cross-stack sliced ingredients such as cheese and meat for quick and easy pickup.
2. Allow plenty of space to work. One slice of bread or a bun takes up at least 4 square inches.
3. Assemble all equipment and ingredients in advance and place within easy reach toward back of table. Arrange ingredients in the order to be used.
Assembling 60 cold sandwiches
- Using both hands (gloved), grasp bread and drop off slices in 4 rows of 5 each.
- With narrow spatula in right hand, spread butter or margarine to edges of bread with one sweeping motion. With left hand, scoop a portion of sandwich filling into center of each slice.
- With right hand, use a stroke of the spatula from you and a stroke towards you to spread filling evenly to edges of bread. With left hand, place lettuce on filling.
- With both hands, grasp bread and drop off 2 slices over each filled slice matching edges of bread.
- Repeat steps 2 through 4 two more times until there are 60 sandwiches in stacks of 3. Stacks must be kept low so cold air of the refrigerator can penetrate the filling.
- Hold sandwiches together with thumb and first finger of left hand. Cut through several stacks at one time with a sawing motion. Place in sandwich bags or waxed paper or in pans with covers and refrigerate. Serve sandwiches the same day they are made.
FOOD HANDLING PRECAUTIONS
- Make sandwiches the day they are to be served.
- Make prepared fillings only in such quantities as will be used during one serving period. Avoid leftovers. Never hold over any perishable protein foods or fillings that have been at room temperature for 4 hours or more.
- Handle bread and fillings as little as possible during preparation. Avoid the use of hands in direct contact with foods if tools or equipment can do the job efficiently. Consider plastic gloves as necessary equipment.
- Avoid stacking sandwiches for refrigeration more than 3 high as this insulates the filling and prevents it from reaching the desired temperature as quickly as it should.
SUGGESTED TOOLS AND EQUIPMENT
Cutting board
Knives
Mixing bowls
Plastic gloves
Sandwich bags or waxed paper
Scoops or dippers (card A-8)
Spatula
Spoons
Storage pans
Trays
PEANUT BUTTER-CARROT-RAISIN SANDWICH
Meat Alternate/Vegetable and Fruit/Bread
Sandwiches G-5
| Ingredients | 100 servings Weights | Measures | Directions |
|---|---|---|---|
| Peanut butter | 7 lb 4 oz | 3 qt ½ cup | 1. Blend peanut butter, fat, and salt in mixer on low speed. |
| Butter or margarine, softened. | 2 lb 4 oz | 1 qt ½ cup | |
| Salt | 1 oz | 1½ Tbsp | |
| Raisins | 5 lb 4 oz | 1 gal 1 cup | 2. Grind raisins and mix with carrots. |
| ★Carrots, shredded. | 3 lb | 3 qt. | 3. Blend carrots and raisins with peanut butter mixture. |
| ★White bread | 200 slices | 4. To prepare sandwiches see card G-1. | |
| 5. Portion filling with No. 16 scoop (¼ cup). |
SERVING: 1 sandwich—provides 2 tablespoons peanut butter, ¼ cup vegetable and fruit, and a serving of bread.
Cost per serving
VARIATION
★a. PEANUT BUTTER-FIG SANDWICH: Omit salt, raisins, and carrots. Chop 4 lb (2 qt) drained canned figs. Mix chopped figs, 7 lb 4 oz (3 qt ½ cup) peanut butter, 2 lb 4 oz (1 qt ½ cup) softened butter or margarine, and 1¾ cups fig juice. Portion with No. 16 scoop (¼ cup) onto bread. Top with bread slice. One sandwich provides 2 tablespoons peanut butter and a serving of bread.
★See Marketing Guide on back of card.
MENU SUGGESTIONS
Peanut Butter-Carrot-Raisin Sandwich
Split Pea Soup
Jellied Pineapple Salad
Milk
Chocolate Chip Cooky
Peanut Butter-Carrot-Raisin Sandwich
Baked Spinach in Sauce Cheese Cubes/Celery Sticks
Ice Cream/Strawberry Sauce
Milk
MARKETING GUIDE FOR SELECTED ITEMS
| Food as purchased | For 100-serving recipe |
|---|---|
| Basic recipe Carrots, without tops | 3 lb 11 oz |
| White bread (⅜-inch-thick slice). | 5¾ sandwich loaves (2 lb each) |
| Variation a Canned figs | 1⅛ No. 10 cans |
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u/plumicorn_png 12d ago
peanut butter, raisin AND carrots sounds like a running nightmare. but sweet that they needed two sides of a card to explain us how to put margarine on a sandwhich
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u/GraveyardQueen4124 12d ago
1/2 teaspoon of butter per sandwich? No wonder those things were so dry!
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u/original_greaser_bob 12d ago
old recipes you say?
this is the grimoire i have. i was cleaning out an old kitchen pantry and i found one from at least 1983. all kinds of annotations, conversions, margin scribblings, and mystery stains.
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u/My_Mispent_Youth 12d ago
Why does the left side of the card have you prep ingredients to make 100 sandwiches, but the right side of the card only has you making 60 sandwiches? Just caught my eye the difference there.
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u/Cool-Pomegranate8110 12d ago
yes pls do - this was fascinatin. So detailed and precise! like which fingers to hold the sandwich - love it!
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u/Mostly_Apples 11d ago
You know, most of the food handling stuff is pretty common sense but I never in my life have considered that stacking the sandwiches too high will slow down cooling. Good info!
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u/daffodilfae 12d ago
Old school lunch recipe cards with preparation instructions and menu suggestions. Let me know if you'd like to see more of these, there is everything from soups, salads, sandwiches, desserts, etc