Name: Pastry Sandwiches
Ingredients: 1/2 saltspoonful of salt; 1/3 pint of water; 1 teaspoonful of minced lemon-peel; 1 tablespoonful of coarse brown sugar; 4 quarts of water; 3 pints of green peas; 2 handfuls of spinach; 2 quarts of medium stock; 1 quart of peas; 1 quart of split peas; 1 head of celery; 2 quarts of soft water; 2 quarts of common stock; 1 pint of syrup; a pint of stock; a slice of bacon; 2 dishes of sandwiches; 2 eggs; 1 egg boiled hard; one-third ham to two-thirds veal; 12 persons; 3 thin slices of ham; 3 onions sliced; 4 shredded lettuces; 2 french rolls; 1 lump of sugar; one boil; 10 persons; 2 lbs; 2 large carrots

Why it works: Lemon and celery match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 3,467 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

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.

Lemon + celerytop 3% of all pairs

Smell alikestrong

Cooked together3,467 recipes

Shared aroma: beta-phellandrene (minty, terpene).
Spinach + celerytop 5% of all pairs

Smell alikestrong

Cooked together616 recipes

Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).
Lemon + spinachtop 6% of all pairs

Smell alikestrong

Cooked together1,109 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Sugar + syruptop 6% of all pairs

Smell alikestrong

Cooked together5,842 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Peas + spinachtop 8% of all pairs

Smell alikemoderate

Cooked together550 recipes

Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

What each ingredient does

Puff pastry (in the method): Forms flaky layers that puff up and crisp when baked.
Egg white: Brushed on before the final bake to give the top a glossy, browned finish.
Sugar: Sifted over the top and caramelises in the oven for sweetness and colour.

The step that matters

Baking the pastry in two phases. Baking at a steady heat lets the layers puff and set; brushing with egg white and sugar only before the final bake prevents the sugar from burning before the pastry is cooked through.

Swap the peas

How well each one fits the dish's main ingredients (lemon, sugar, spinach, celery, syrup, egg, ham):

Chestnutfits better
Pistachiofits better
Chickpeafits better
Peasthe original

Fit is the average pairing score against lemon, sugar, spinach, celery, syrup, egg, ham. 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.

Ingredient	Portion assumed	kcal
Pork	100g cooked	242
Egg	1 large egg (50g)	78
Pea	1/2 cup (72g)	62
Peach	1 medium (150g)	59
Sugar	1 tbsp (12.5g) granulated	49
Onion	1 medium (110g)	44
Bacon	1 slice cooked (8g)	43
Turnip	1 medium (122g)	34
Carrot	1 medium (61g)	25
Spinach	1 cup raw (30g)	7
Celery	1 stalk (40g)	6
Black Pepper	1 tsp ground (2.3g)	6
Lettuce	1 cup shredded (36g)	5
Salt	1 tsp (6g)	0
Water	not in our table	0
Syrup	not in our table	0
Veal	not in our table	0
Mace	not in our table	0

Pastry Sandwiches