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Dessert

Raspberry Sandwich

A sweet baked sandwich made with sugar, butter, eggs, ground rice, flour, and raspberry preserve.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Raspberry Sandwich

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the batter

  1. Cream together the sugar and butter until smooth.

  2. Add the eggs and ground rice, mixing well.

  3. Stir in the flour until fully combined.

Assemble and bake

  1. Spread half of the mixture onto buttered parchment paper in a shallow dish.

  2. Layer raspberry preserve over the mixture.

  3. Cover with the remaining mixture.

  4. Bake at 400°F (200°C) until golden.

Finish

  1. Once cooled, cut into thick pieces like sandwiches and dust with sugar.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Rice + raspberrytop 15% of all pairs
    Smell alikemoderate
    Cooked together201 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Butter
Creams with the sugar to give the cake a tender, rich texture and flavor.
Eggs
Bind the batter and add structure as they set in the oven.
Flour
Provides the main structure that holds the sponge together once baked.
Ground rice
Adds a fine, slightly crumbly texture to the crumb.
Raspberry preserve
Adds sweetness, fruity acidity and moisture to the layer inside.

The step that matters

Creaming the sugar and butter until smooth. Beating sugar into butter traps air in the fat, which helps the batter rise and gives a light, even crumb. Under-creamed butter leaves a dense cake.

Swap the raspberry

How well each one fits the dish's main ingredients (sugar, butter, egg, rice, flour):

  1. Raisinfits better
  2. Vanillafits better
  3. Coconutfits better
  4. Raspberrythe original

Fit is the average pairing score against sugar, butter, egg, rice, flour. 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.

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