Pålegg

Sandwiches with hard-boiled eggs, sardines, meat and cheese worked into a paste between buttered bread, cut out and garnished. Erken's Stor kokebok (1949).

Apple slice with banana and grated horseradish, soaked in white wine and sugar to prevent browning, or filled with redcurrant jelly. Erken's Stor kokebok (1949).

Prince sandwiches: filling of roast chicken, boiled ham, sharp cheese and hard-boiled yolks with oil, vinegar and salt. From Erken's Stor kokebok (1949).

Vegetable open sandwich: a tomato ring filled with grated carrot, peas and chopped parsley, topped with mayonnaise. From Erken's Stor kokebok (1949), p. 684.

Lettuce open sandwich: fine strips of pale lettuce in two rows on buttered white bread, with chopped tomato and parsley. From Erken's Stor kokebok (1949).

Celery sandwiches: butter, boiled chopped celery, grated cheese and cayenne spread between slices of white bread. From Erken's Stor kokebok (1949), p. 685.

Ham and egg: chopped ham, hard-boiled egg and gherkins stirred with oil and vinegar between two rounds of white bread. From Erken's Stor kokebok (1949).

Ham and horseradish: chopped ham mixed with vinegar, mustard, horseradish and oil between cut-out buttered bread. From Erken's Stor kokebok (1949), p. 685.

Tomato and egg: butter, egg yolks, grated cheese, onion and tomato purée worked into a spread for sandwiches. From Erken's Stor kokebok (1949), p. 685.