Name: To Make the Hallowe'en Sandwiches
Ingredients: one piece of the bread; one-third inch thick; one side; eight pies; 1 c-flour 5 t-lard 3 t-water 1/2 t-salt cut the lard into the flour; 5 t-lard 3 t-water 1/2 t-salt cut the lard into the flour; 3 t-water 1/2 t-salt cut the lard into the flour; 1/2 t-salt cut the lard into the flour; one-fourth inch thick

Why it works: Bread and flour are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 10,383 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

To Make the Hallowe'en Sandwiches

eight pies

Ingredients

one piece of the bread
one-third inch thick
one side
eight pies
1 c-flour 5 t-lard 3 t-water 1/2 t-salt cut the lard into the flour
5 t-lard 3 t-water 1/2 t-salt cut the lard into the flour
3 t-water 1/2 t-salt cut the lard into the flour
1/2 t-salt cut the lard into the flour
one-fourth inch thick

Directions

Prepare the bread

When the bread is a day old, cut it into slices one-third inch thick and pair the slices.
Spread butter on one side of each slice.
Place the other slice on top, butter side down, and press firmly.
Using a thimble, cut out circles on one piece of bread, then cut nose and mouth with a knife; the butter shows through to resemble features.

Make the pies

Make eight pumpkin pies.
Combine 1 cup flour, 5 tablespoons lard, 3 tablespoons water, and 1/2 teaspoon salt.
Cut the lard into the flour and salt.
Add enough water to make a stiff dough on a floured board.
Roll the dough into a one-fourth inch thick shape.
Place dough in tin muffin pans to make individual pies, filling with the mixture.
Bake for 30 minutes in a moderate oven.

Nutrition, whole recipe (rough)

570Calories

13 gProtein

14 gFat

95 gCarbs

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Lard	1 tbsp (12.8g)	115
Pie	not in our table	0

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

By Louise Bennett Weaver and Helen Cowles LeCron. Recipe from a historical cookbook (Project Gutenberg).

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.

Bread + flourtop 25% of all pairs

Smell alikelow

Cooked together10,383 recipes

Shared aroma: isobutyraldehyde (malty, green).

Bread and flour barely smell alike, yet cooks put them together in 10,383 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

Lard: Cut into the flour to create a short, flaky texture in the pie crust.
Flour: Forms the structure of the pie dough once mixed with water.

“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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To Make the Hallowe'en Sandwiches