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Anchovy Sandwich

A spread made from Plasmon powder, water, anchovy sauce, used on toast or bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Anchovy Sandwich

Ingredients

Directions

Make the spread

  1. Mix Plasmon powder with tepid water in a bowl.

  2. Add lukewarm water gradually, stirring well.

  3. Bring the mixture to a boil, then set aside to cool.

  4. Once cool, add anchovy sauce and mix until smooth.

  5. If too moist, thicken over low heat by adding more Plasmon powder.

Serve

  1. Spread the anchovy butter on slices of thin toast or baked bread.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Plasmon powder
Milk-protein powder that thickens the mixture into a spreadable paste as it heats and cools.
Anchovy sauce
Adds salty, savoury flavour that gives the spread its anchovy character.

The step that matters

Bringing the mixture to a boil before cooling. Heating the powder and liquid to a boil lets the proteins and starch set the mixture, so it thickens as it cools. Skipping or rushing this leaves the spread thin and loose.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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