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Maple Sandwiches

A sandwich of white and whole wheat bread, buttered, topped with maple cream made from maple sugar, brown sugar, water, and cream of tartar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Maple Sandwiches

Ingredients

Directions

Prepare the bread

  1. Cut the bread into circular slices, using equal numbers of white and whole wheat.

  2. Butter one side of each slice.

Make the maple cream

  1. Prepare the maple cream by boiling maple sugar, brown sugar, water, and cream of tartar until it forms a soft ball in cold water.

  2. Pour the mixture onto a shallow platter and let it cool slightly.

  3. Beat the mixture with a fork until thick and creamy.

Assemble

  1. Spread the maple cream on the buttered side of one slice and top with another slice, forming a sandwich.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Bread + wheattop 10% of all pairs
    Smell alikestrong
    Cooked together209 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Wheat + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together2,002 recipes

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

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

What each ingredient does

Maple sugar
Provides the main maple sweetness and flavor of the filling.
Brown sugar
Adds sweetness and depth through molasses, and helps the cream set soft.
Butter
Adds fat and richness, and keeps the bread from soaking up the filling.
Cream of tartar
Acidity that helps keep the sugar syrup smooth and prevents crystallizing.

The step that matters

Beating the maple cream. Beating the cooled syrup encourages tiny sugar crystals to form, which makes the filling thick and creamy rather than grainy or runny. Beating too early, while still hot, can produce a coarse texture.

“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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