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At Hovis, we have been developing and sharing recipes with our consumers since 1926. Here are a few old recipes we thought you might enjoy looking at.

The first of a number of recipe booklets was issued in 1926.

A Book of Sandwich Delights by Hovis explained ‘A sandwich can be a meal in itself or just a dainty adjunct to be served at 5 o’clock tea or when hospitality demands some refreshment for the unexpected guest’.

During the Second World War, Hovis produced a booklet entitled Sandwich Suggestions for the Shelter.

Marmalade Suprise

Grate some cheddar cheese and spread on one slice of Hovis bread. Spread the second slice very thinly with marmalade and place together. A very tasty sandwich.

Honey Fingers

Butter some Hovis bread and cover with white honey. Squeeze a few drops of lemon on the honey and cut into fingers. Good for afternoon tea.

Cream Cheese and Walnut Sandwich

Toast a few slices of Hovis, spread with butter and a dash of Marmite. Then spread with cream cheese, and sprinkle some walnuts. Cover with slices of peeled tomato. Put two slices together and cut into fingers and serve.

Hovis Shrimp Salad

Dice four slices of Hovis bread and fry in oil. Drop in an equal quantity of shrimps and bind with mayonnaise adding one teaspoon of Soy Sauce. Dish up in a dome shape and place a hard boiled egg, cut into slices, on the top. Sprinkle with paprika and serve.

Sardines With Ham

Toast some Hovis and butter it and cut into fingers. Mix finely chopped ham, butter, breadcrumbs and grated cheese. Roll the sardines in the mixture and then place on the fingers of Hovis. Put in a very hot oven for three minutes and serve with a sprig of parsley.

Eve’s Temptation

Sprinkle some buttered slices of Hovis with fine Demerara sugar. Peel some apples and cut them into thick slices. Fill the bread with apples and cut into triangles. A delightful sandwich.

Haddock on Toast

Boil some smoked haddock in milk and water. Skin it and flake it, then mix it with a white sauce to give a creamy consistency. Season with Cayenne pepper. Fry some rounds of Hovis bread in butter and then place a tablespoon of haddock on each round. Place a slice of tomato on the top and sprinkle with cheese. Reheat in the oven for a minute and serve with sprigs of parsley.

Author’s Pudding

Cut half inch slices of Hovis bread to make one layer in a pie dish having buttered both sides well. Whisk two eggs into a pint of milk with one tablespoon of castor sugar, and pour this mixture into the prepared dish. Let this stand for one hour and then bake for half an hour in a medium heated oven. Sprinkle castor sugar and a little nutmeg over and serve.

Scrambled Egg with Cheese

Scramble three eggs in the usual manner adding a tablespoon of grated cheese, a little paprika or a pinch of cayenne pepper. Serve on hot toasted Hovis cut half an inch thick. Dish up with some sprigs of parsely.

Orange Mould

Melt 1 pint of orange jelly and add a little sugar. Keep hot. Cut Hovis bread in eight inch-wide slices and soak in some orange juice and sugar. Line a quart basin with water and press the soaked bread round it to line it. Peel and remove pith from 6 large oranges and cut them into small pieces. Put oranges and some sugar into the quart basin, then pour in hot jelly. Cover and let stand for 5 minutes. When firm turn out of the basin and cover with custard. Decorate with rings of oranges and cherries.