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Marshmallow Pecan Sandwiches

A sandwich made by spreading melted marshmallow and chopped pecans on Boston brown bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Pecans and bread work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 67 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Marshmallow Pecan Sandwiches

Ingredients

Directions

Prepare

  1. Chop the pecans as finely as possible.

  2. Cut the marshmallows and place them in a double boiler to melt.

Make the filling

  1. Once melted, add the chopped pecans and mix well.

  2. Spread the mixture on thin slices of Boston brown bread.

  3. Use bread that is better baked in round loaves.

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. Pecans + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together67 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Marshmallows
Melt into a sticky, sweet binder that holds the pecans together and spreads smoothly.
Pecans
Add crunch and a toasted, nutty flavor that contrasts with the soft filling.
Boston brown bread
Serves as the base, supplying a mildly sweet, malty flavor and a soft texture for the spread.

The step that matters

Melting the marshmallows. Marshmallows scorch or seize if overheated, so gentle heat in a double boiler melts them evenly into a smooth, spreadable base.

“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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