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Sardine Sandwiches

Sardine sandwiches made by mixing sardines with butter, lemon juice, anchovy essence, and cayenne, then spreading on bread and pressing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Sardine Sandwiches

Ingredients

Directions

Prepare the filling

  1. Remove skin and bones from sardines.

  2. Pound sardines with butter, lemon juice, anchovy essence, and cayenne.

Assemble and serve

  1. Spread mixture on half the slices of bread.

  2. Cover with remaining slices and press firmly together.

  3. Cut into neat shapes and garnish with parsley.

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.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Anchovy + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,260 recipes

    Shared aroma: hexanol (green, fruity).

  4. Butter + anchovytop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Anchovy + parsleytop 13% of all pairs
    Smell alikemoderate
    Cooked together1,702 recipes

    Shared aroma: linalool (floral, citrus).

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

What each ingredient does

Sardines
Provide the main savory flavor and the rich, spreadable body of the filling.
Butter
Adds fat and richness, helping the pounded filling become smooth and spreadable.
Lemon juice
Adds acidity that brightens the fish flavor and cuts its richness.
Brown bread
Forms the structure that holds the filling and gives a firm, slightly sweet base.

The step that matters

Press the sandwiches firmly together. Firm pressing compacts the filling and helps the bread slices bond, so the sandwich holds its shape when cut and eaten.

“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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