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Receipt for the Fondue

A cheese fondue made with eggs, Gruyère cheese, and butter, served warm with bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cheese and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Receipt for the Fondue

Ingredients

Directions

Prepare

  1. Determine the number of guests and use that many eggs.

  2. Weigh out a lump of Gruyère cheese equal to a third of the total weight of the eggs.

  3. Weigh out a lump of butter equal to half the weight of the cheese.

Make the fondue

  1. Melt the butter in a pot, add the cheese, and stir until melted.

  2. Add the eggs and mix well until combined.

Serve

  1. Serve warm with bread for dipping.

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. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + cheesetop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 recipes

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

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

What each ingredient does

Eggs
Set to give the fondue a thick, custard-like body as they cook with the cheese.
Gruyère cheese
Melts into the mixture to provide rich flavor and a smooth, stretchy texture.
Butter
Adds fat that helps the cheese melt smoothly and carries richness.

“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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