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Batter Fried Jam Sandwiches

Fried sandwiches made with jam, buttered bread, batter, and fried in lard, served with sifted sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Batter Fried Jam Sandwiches

Ingredients

Directions

Prepare the sandwiches

  1. Make a batter similar to that for apple fritters.

  2. Spread butter on one side of each slice of bread.

  3. Spread jam on half of the slices and cover with the remaining slices, pressing gently.

  4. Cut the sandwiches into square, long, or round pieces.

Fry and serve

  1. Dip each piece in the batter.

  2. Fry in boiling lard for about 10 minutes until golden.

  3. Drain on blotting paper and sprinkle with sifted sugar before serving.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Bread + appletop 14% of all pairs
    Smell alikemoderate
    Cooked together1,790 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Butter + appletop 14% of all pairs
    Smell alikemoderate
    Cooked together8,706 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

Apple and sugar barely smell alike, yet cooks put them together in 16,478 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Bread
Forms the outer structure that holds the jam and crisps when fried.
Jam
Provides sweetness and moisture filling between the bread slices.
Batter
Forms a crisp golden coating that seals in the filling during frying.
Lard
Conducts heat to fry the coating quickly and adds richness and browning.
Butter
Adds fat and flavour to the bread and helps it brown.

The step that matters

Frying in boiling lard. The lard must be hot enough to set the batter quickly. If it is too cool, the coating absorbs fat and turns greasy before the jam heats through, and the sandwich can burst or fall apart.

Swap the apple

How well each one fits the dish's main ingredients (bread, butter, sugar):

  1. Vanillafits better
  2. Figfits better
  3. Applethe original
  4. Peachfits about as well

Fit is the average pairing score against bread, butter, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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