Early and mid-20th century American cookbooks offer plenty of sloppy joe-type recipes, though they go by different names: Toasted Deviled Hamburgers,Good Housekeeping Cook Book, Katharine Fisher [1944] (p. 534), Chopped Meat Sandwiches,Young America's Cook Book, Home Institute of the New York Herald Tribune [1940] (p. 36) Spanish Hamburgers,Cook Book, McCordsville Methodist Church [1951] (p. 7) Hamburg a la Creole,Prudence Penny's Cookbook, [1939] (p. 67) Beef Mironton,The New Butterick Cook Book, Flora Rose [1924] (p. 266) and Minced Beef Spanish Style.Mrs. Rorer's New Cook Book, Sarah Tyson Rorer [1902] (p. 157)
