Skip to main content
Main

Cheese Cream Toast

A toasted bread topped with grated cheese and a thickened milk and flour cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Cheese Cream Toast

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Toast the slices of stale bread.

  2. Cover the toasted bread with grated cheese.

Make the sauce

  1. In a saucepan, bring the milk to a boil.

  2. Mix the flour with a little cold water, then stir it into the boiling milk.

  3. Cook the mixture until it thickens, then season with salt and butter.

Bake and serve

  1. Place the toast and cheese in a 400°F (200°C) oven for 3-4 minutes.

  2. Pour the cream over the toast and cheese before 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 their aromas overlap, and how often cooks already put them together.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Bread + cheesetop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 recipes

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

  4. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  5. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

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

What each ingredient does

Stale bread
Forms the base that soaks up the cheese and sauce.
Milk
Provides the liquid that becomes the creamy sauce.
Plain flour
Starch thickens the hot milk into a smooth sauce.
Butter
Adds fat for richness and a silky mouthfeel.
Grated cheese
Melts over the toast, adding flavour and a savoury, browned topping.

The step that matters

Cook the flour and milk until it thickens. Stirring the flour into hot milk can form lumps, and starch only thickens fully when the mixture is cooked long enough. Stopping early leaves a thin sauce with a raw floury taste.

“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.

You might also like

Brown BreadBrown Bread461 recipesMacaroni and CheeseMacaroni and Cheese102 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipes