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Cold Fried Oyster Sandwiches

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rye and mustard share more aroma than cooks usually use. They rank in the top 5% of all ingredient pairs, and 35 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

Cold Fried Oyster Sandwiches

Ingredients

Directions

  1. Thinly butter the slices of rye bread.

  2. Remove the gills from the oysters and flatten them with a broad knife.

  3. Place a dash of mustard on each oyster.

  4. Assemble the sandwiches and wrap each in waxed paper for serving.

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 aroma chemistry they share, and how many recipes mention both.

  1. Rye + mustardtop 5% of all pairs
    Aroma overlapstrong
    Mentioned together35 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Bread + buttertop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together27,232 recipes

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

  3. Butter + oystertop 12% of all pairs
    Aroma overlapmoderate
    Mentioned together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  4. Bread + oystertop 13% of all pairs
    Aroma overlapmoderate
    Mentioned together2,545 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Rye + breadtop 13% of all pairs
    Aroma overlapmoderate
    Mentioned together59 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

Flavor stand-ins for the mustard

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

  1. Shallotbetter flavor fit
  2. Potatoabout as good a flavor fit
  3. Horseradishabout as good a flavor fit
  4. Mustardthe original

Fit is the average pairing score against rye, bread, butter, oyster. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

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