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It sounds silly, I know. But, if you grew up in New England, your mom probably made a “wiggle.” It was usually made with salmon or tuna, and silly name or not, it was the favorite of many.
People in New England have loved this dish for a long time because it is cheap and tasty. The milk gravy in Salmon Pea Wiggle was made with canned salmon and peas. It is usually served over buttered saltines or some other starch. My aunt made it with crackers, but my mom liked the starch base better with boiled potatoes or her favorite egg noodles. Some mothers preferred to serve it, or its cousin Tuna Pea Wiggle, over toast.
A “wiggle” is a dish of shellfish or fish, usually canned, in cream sauce, usually with peas. If you’re not from New England—most likely just Maine, New Hampshire, and Vermont—then you have no idea what I’m talking about.
It was easy to make, stuck to your ribs, and fed a lot of people. Most of us loved it, but not all of us did. It’s impossible to mess up potatoes topped with any gravy, even white gravy! I’m sure mom learned how to make it from her mom.
It was tasty, and we all loved it.
Nothing is wrong with the taste of this dish as long as you don’t count the carbs in the potatoes and gravy, which there are plenty of. You’d want to go straight to bed after dinner and sleep for a few days! As kids, we loved a wiggle, but my own kids didn’t like it as much, maybe because the potatoes were covered in white gravy and the salmon was a gross gray color. I guess they expected more. The green peas popping through did little to rescue it. My daughter described it (and still does) as “gloopy, gloppy” not terribly pretty to look at!.
1915 Wiggle! (Creamed Shrimp & Peas On Toast Recipe) – Old Cookbook Show
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