Skip to main content
Main

Good Sandwich Filing

A sandwich filling made from milk, flour, salt, cayenne pepper, and various other ingredients.

From an old cookbook · modernised transcription
By Mary Elizabeth Lyles Wilson (1860–1924) · From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Good Sandwich Filing

Ingredients

Directions

Make the cheese filling

  1. Combine 1 cup sweet milk with a dash of cayenne pepper.

  2. Add 1 tablespoon flour and 1/4 lb. cream cheese.

  3. Add 1 teaspoon salt and 1 can pimentos.

  4. Cook the milk, flour, salt, pepper, and cheese over hot water until very thick.

  5. Add pimentos cut into pieces.

  6. When cold, spread between bread.

Make the other fillings

  1. Combine lettuce with minced celery and nuts to make a nice filling.

  2. Let lettuce show on edge of bread.

  3. Combine olives and pimentos cut up with dressing to make good sandwiches.

  4. Make a paste of baked beans and tomato catsup, use between slices of brown bread with thin slices of pickle.

  5. Make sweet sandwiches with jams, jellies, wafers, plain or combined with something else.

Make the egg sandwiches

  1. Take 6 hard boiled eggs.

  2. Run yolks and whites through a ricer.

  3. Mix with cooked dressing.

  4. Spread each piece of bread with mixture and put lettuce between.

  5. This makes a pretty sandwich for yellow and white.

Nutrition, whole recipe (rough)

694Calories
28 gProtein
15 gFat
110 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Cayenne1 tsp (1.8g)6
Black Pepper1 tsp ground (2.3g)6
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 Mary Elizabeth Lyles Wilson (1860–1924). 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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Sweet milk
Forms the liquid base that thickens into a smooth, spreadable filling.
Flour
Thickens the cooked milk mixture so it holds together between bread.
Cream cheese (in the method)
Adds richness and a creamy texture to the thickened filling.
Hard boiled eggs
Provide the bulk and creamy texture of the egg filling once riced and mixed.

The step that matters

Cook the milk, flour, salt, pepper, and cheese over hot water until very thick. Flour thickens only as it heats and its starch swells, so the mixture must be cooked long enough to lose its raw floury taste and set firmly. Undercooked, the filling stays runny and will soak into the bread.

“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.

More sandwich filling recipes

Cheese 3Chicken 3 See all 9 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes