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Dessert

Sweet Sandwiches

Sweet Sandwiches are fried dough fingers filled with tomatonic or preserves.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and butter 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 ↓

Sweet Sandwiches

Ingredients

Directions

Make the dough

  1. Dissolve the butter in warm water.

  2. Mix the flour with the butter and water to form a stiff paste.

  3. Flour your board and rolling pin, then roll out the paste to ¼ inch thick.

  4. Cut the rolled paste into fingers, 4 inches long and 2 inches wide.

Fry and assemble

  1. Fry the fingers in boiling lard until pale brown.

  2. Spread tomatonic or preserves on half of the fried fingers and cover with the rest to form sandwiches.

  3. Serve hot on an ornamental dish.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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

Flour
Forms the stiff paste that gives the fingers their structure once fried.
Butter
Adds richness and fat that tenderises the paste and carries flavour.
Lard
Frying fat that browns the outside of the fingers and crisps the surface.
Tomatonic or preserve
Adds sweetness and fruit flavour as the sandwich filling.

The step that matters

Frying the fingers in boiling lard until pale brown. The lard must be hot enough to crisp the surface quickly; if it is too cool, the fingers absorb excess fat and turn greasy, while overcooking darkens and dries them.

“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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