Who wants a Crisco sandwich?

I've found a gem of a recipe in a book from 1932 called "The Art of Cooking and Serving" by Sarah Field Splint. Sandwich recipes from before 1960 always seem to have the oddest ingredients by today's standards. This book has a number of suggestions for how to make a good sandwich, including:

• Use bread twenty-four hours old for sandwiches (ok, that makes some sense - bread shouldn't be overly soft)
• Vary your luncheon sandwich by making it of toast (I'll agree with that... a babysitter I had as a child made a killer sandwich with toast, sweet pickle spread, lettuce and I think a few other things, and the toast really just brought it all together.)
  
• Always keep a supply of Crisco Sandwich Spread in the ice box...
  

So here's their recipe for "Crisco Sandwich Spread". But the idea of eating a sandwich slathered with congealed hydrogenated vegetable fat (and "a bit of crisp lettuce") is not the worst part - the worst part is how long the printed shelf life is.

1C Crisco
1 egg yolk
1/4 tsp mustard
1/8 tsp paprika
Few grains cayenne
1 tsp salt
1/2 tsp Worcestershire sauce
2 tbsp lemon juice
2 1/2 tbsp vinegar

Cream Crisco. Add egg yolk slowly and beat well. Mix mustard, paprika, cayenne, salt, Wircestershire sauce and lemon juice together and stir into the first muxtire. Add vinegar, beating in a little at a time. Mix thoroughly.
This will keep in a cool place for several weeks. If it becomes hard, warm slightly and beat to proper consistency.

And no, I'm not going to make this and eat it on behalf of blogging experiments. Even I have my limits.