Oyster Sandwich. In the U.S. in the 19th and early 20th centuries, oysters were a popular sandwich filling. Sandwiches known as "oyster loaves" were featured in Mary Randolph's cookbook and guide The Virginia Housewife in 1824, and numerous entries in Eva Green Fuller's Up-To-Date Sandwich Book in 1909. The first and most basic recipe from Fuller's book instructs readers to supply a dash of tabasco sauce, lemon juice, and oil to chopped raw oysters (without specifying measurements), slather the mixture on white bread, and then top it off with a lettuce leaf. Would you eat this sandwich?

Yeast Sandwich. Yeast is typically used for the processes of fermenting beer and leavening bread, and it's unusual to find it as a featured ingredient of a dish. But in the 1930's, there was a push on the part of Fleischmann's to promote the nutritional benefits of its product, resulting in an entry in Florence A. Cowles' 1001 Sandwiches (1936). Cowles calls for five drops of "table sauce" to be added to a cake of compressed yeast, with the resulting paste spread on a cracker or bread. Regardless of whether the table sauce was meant to be ketchup, Worcestershire sauce, or another ingredient, this sandwich did little to help the ultimately unsuccessful attempt to enhance American cravings for yeast-filled meals. Would you eat this sandwich?