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Sandwiches, Victoria

A sweet sandwich made from a batter of eggs, sugar, butter, flour, and jam.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Sandwiches, Victoria

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Preheat the oven to 350°F (175°C).

  2. Beat the butter until creamy.

  3. Gradually add the flour and pounded sugar, mixing well.

  4. Whisk the eggs thoroughly and add to the mixture.

  5. Beat the mixture for about 10 minutes.

Bake and fill

  1. Butter a Yorkshire pudding tin and pour in the batter.

  2. Bake for 20 minutes.

  3. Let it cool, then spread jam or marmalade on one half.

  4. Place the other half on top, press gently, and cut into long finger pieces.

Serve

  1. Arrange on a glass dish and serve.

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

Eggs
Whisked eggs trap air and add moisture, helping the sponge rise and stay light.
Butter
Creamed with sugar, it traps air and adds richness and a tender texture.
Flour
Its starch sets during baking to form the sponge's structure.
Sugar
Pounded sugar sweetens the sponge and helps it become light when creamed with butter.

The step that matters

Beat the mixture for about 10 minutes. Beating incorporates air from the eggs and creamed butter, which gives the sponge its rise. Beating for too long once the flour is in can develop gluten and make the crumb tough, so stop once the batter is smooth and evenly combined.

“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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