Here's part one of what we hope will be a continuing series. But not a very long one, because we're dealing with a time when choice was limited.
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Here's part one of what we hope will be a continuing series. But not a very long one, because we're dealing with a time when choice was limited.
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Comments (71)
I think the closest you can get to 70s white bread now is probably the supermarket budget own brand kind. That's what I tend to use for fish finger sandwiches (also smothered in salad cream, obvs, because mayonnaise is overrated nonsense), and it should work for salad too. The big question is whether or not it would work with meat paste, but I'm just not brave enough to risk that one.
YES Sharon! Fish fingers in soft white bread smothered with salad cream is exactly why I'm overweight/happy 🤣🤣
I agree on the F/F sarnie front, though tartare sauce is good too.
this is far too healthy for the 70s!
I agree.
Nutritional science had yet to become one of these ludicrously wasteful taxpayer funded university degrees.
People got thier nutritional science info from reading the packets, where it was printed.
Read morevery nice series like unpimp my ride :D
You didn’t just spread the salad cream that’s not 70’s authentic
You must have been rich as a child. We could just afford the salad cream, but it did soften the bread enough so you could swallow it.
When will you go onto Crisp butties & the or the jam butty which we all know every child took to school for lunch in the 70s/80s.
Crisp butties, defo. Double dared