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Cheese Sandwiches

A sandwich made with buttered white bread spread with a mixture of egg yolk, cheese, butter, vinegar, mustard, salt, pepper, and sugar.

From an old cookbook · modernised transcription
By North End Club (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Vinegar and mustard are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 14,067 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Cheese Sandwiches

Ingredients

Directions

  1. Mash the yolk of one hard‑boiled egg in a bowl.

  2. Add 1 tablespoon melted butter and mix until smooth.

  3. Add 1 teaspoon sugar, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon mustard, and 1/2 lb. grated cheese, mixing well.

  4. Add 1 tablespoon vinegar, which will give it proper thickness.

  5. Spread the mixture onto slices of buttered white bread.

Nutrition, whole recipe (rough)

192Calories
7 gProtein
17 gFat
2 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Black Pepper1 tsp ground (2.3g)6
Vinegar1 tbsp (15ml) distilled3
Mustard1 tsp (5g) yellow3
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By North End Club (Chicago, Ill.). 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. See the original page.

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. Vinegar + mustardtop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Hard-boiled egg yolk
Mashed yolk forms the creamy base of the spread and adds richness.
Butter
Melted butter blends into the yolk, adding fat and a smooth, spreadable texture.
Cheese (in the method)
Grated cheese adds savory flavor and body to the spread.
Mustard
Mustard adds a sharp, pungent flavor that balances the rich yolk and cheese.

The step that matters

Mix the butter into the mashed yolk until smooth. Mashing the yolk thoroughly before adding melted butter prevents lumps and helps the fat disperse evenly, giving the spread a uniform, spreadable texture.

Swap the mustard

How well each one fits the dish's main ingredients (pepper, butter, vinegar, egg):

  1. Capsicumfits better
  2. Mustardthe original
  3. Shallotfits about as well
  4. Cucumberfits about as well

Fit is the average pairing score against pepper, butter, vinegar, egg. 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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