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Weesh Rabbit

A melted cheese and mustard sauce served hot over toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cheese and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 4,426 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Weesh Rabbit

Ingredients

Directions

Make the cheese sauce

  1. In a frying pan, combine the cheese and milk over medium heat.

  2. Stir in the mustard mixed with a little water until melted.

Serve

  1. Serve the mixture hot on toast or in a deep dish.

  2. Use hot plates 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 their aromas overlap, and how often cooks already put them together.

  1. Cheese + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  2. Cheese + mustardtop 11% of all pairs
    Smell alikemoderate
    Cooked together1,805 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Milk + mustardtop 25% of all pairs
    Smell alikemoderate
    Cooked together2,658 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Cheese
Melts into a smooth, rich sauce that carries the flavour of the dish.
Milk
Adds moisture and helps the cheese melt into a smooth, pourable sauce.
Mustard
Adds a sharp, pungent flavour that balances the richness of the cheese.

The step that matters

Melting the cheese over medium heat. Cheese proteins tighten and turn grainy or greasy when overheated, so gentle medium heat and stirring keep the sauce smooth.

Swap the mustard

How well each one fits the dish's main ingredients (cheese, milk):

  1. Potatofits better
  2. Tomatofits better
  3. Capsicumfits better
  4. Mustardthe original

Fit is the average pairing score against cheese, milk. 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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