Name: Oyster Sandwiches
Ingredients: 10 drops onion juice; a pinch of pepper; 24 sandwiches; 4 table- spoons soft butter; salt; pepper

Why it works: Onion and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Oyster Sandwiches

Ingredients

Directions

Cut thin slices of bread the size wanted, remove the crusts and toast. Cover closely with pickled oysters, cutting out the hard part, dust with red pepper, and cover with a highly seasoned mavonnaise. Do not cover.
PARISIAN CANAPfiS.
Ysaguirre and LaMarca.
Cut thin slices of stale bread into small oblongs, and cut off the crusts. Fry in butter to a light brown. Spread each piece with anchovy butter, and place on each a boned anchovy ; sprinkle over them finely chopped olives and chopped chives, if at hand.
PAT£ DE FOIE GRAS SANDWICHES.
Mrs. Rorer.
One can will make 24 sandwiches. Remove the fat and mash the foie gras to a perfectly smooth paste, adding gradually 4 table- spoons soft butter, ^ teaspoon salt, a pinch of pepper and about 10 drops onion juice; press the whole through a sieve.- Have thin slices of bread cut into fancy shapes and toasted ; spread thickly with the paste, and garnish with olives and white of hard boiled egg cut in rings or fancy shapes. Do not cover.

Nutrition, whole recipe (rough)

152Calories

2 gProtein

12 gFat

12 gCarbs

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Butter	1 tbsp (14g)	102
Onion	1 medium (110g)	44
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 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 Martin, Maria Ewing, Mrs., [from old catalog] comp. 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.

Onion + peppertop 11% of all pairs

Smell alikemoderate

Cooked together68,474 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Onion + buttertop 15% of all pairs

Smell alikemoderate

Cooked together42,912 recipes

Shared aroma: decanal (soap, orange peel).
Pepper + buttertop 21% of all pairs

Smell alikemoderate

Cooked together85,593 recipes

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