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Ginger Sandwich

A sandwich made with preserved ginger, sherry, and buttered bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sherry and bread work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 682 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Ginger Sandwich

Ingredients

Directions

  1. Chop the preserved ginger into fine bits.

  2. Moisten the ginger with sherry.

  3. Spread the mixture thinly on buttered bread.

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. Sherry + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together682 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Ginger + sherrytop 19% of all pairs
    Smell alikemoderate
    Cooked together499 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  3. Ginger + breadtop 23% of all pairs
    Smell alikemoderate
    Cooked together565 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Preserved ginger
Provides the main flavor and the chopped texture of the filling.
Sherry
Moistens the ginger and adds a mild wine flavor.
Buttered bread
Butter adds fat and richness to the bread.

Swap the ginger

How well each one fits the dish's main ingredients (sherry, bread):

  1. Thymefits better
  2. Marjoramfits better
  3. Nutmegfits better
  4. Gingerthe original

Fit is the average pairing score against sherry, bread. 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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