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Toast Sandwiches

A sandwich of thin toasted bread with butter, pepper, salt, and optional meat.

From an old cookbook · modernised transcription
By Hamilton, Margaret · 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 ↓

Toast Sandwiches

Ingredients

Directions

Prepare the toast

  1. Toast thin slices of bread until crisp.

  2. Butter the toast and season with pepper and salt to taste.

Make the curd

  1. Warm a pint of fresh milk to about 100°F.

  2. Add a teaspoonful of rennet to the warm milk, stir, and set aside undisturbed for about 5 minutes until a delicate curd forms.

  3. Break the curd up thoroughly with a fork, let it stand a few minutes, then strain through muslin or a fine strainer.

  4. Combine 4 pints of sweet milk with 1 pint of sour milk, stir, and allow to stand a few minutes before straining.

  5. If using whey for infants, scald the whey to 150°F and keep at that temperature for about 10 minutes, then strain before adding to the milk or cream.

Assemble

  1. Place a very thin piece of cold toast between two slices of thin bread-and-butter to form a sandwich, adding pepper and salt seasoning; optionally add a little palled meat or very fine slices of cold meat.

Nutrition, whole recipe (rough)

304Calories
16 gProtein
16 gFat
26 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Sour Milk1 cup (244ml) whole149
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 Hamilton, Margaret. 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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  5. Butter + peppertop 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

Rennet
Causes the warm milk to set into a delicate curd.
Bread-and-butter
Provides the soft, buttered structure that holds the toast filling.
Sour milk
Adds acidity that helps the milk begin to thicken and curdle.

The step that matters

Warming the milk and adding rennet. Rennet works best in warm milk at a moderate temperature. If the milk is too hot, the enzyme can be weakened or destroyed, so the curd may fail to form properly.

“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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