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Cheese Eondu

A baked cheese cake made with butter, bread crumbs, milk, eggs, and grated cheese.

From an old cookbook · modernised transcription
By Shutt, William E., Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and bread 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 Eondu

Ingredients

Directions

Make the base

  1. Melt one tablespoonful of butter in a saucepan.

  2. Add to it one-half cup of bread crumbs, one gill of milk, one cup of grated cheese, and the yolks of two eggs.

  3. Cook barely a minute.

Finish and bake

  1. Remove from the fire, and stir in the whites of the two eggs well beaten.

  2. Season with red pepper and salt.

  3. Pour into paper cases, or empty shells, and bake until puffed up and a little brown.

Nutrition, whole recipe (rough)

790Calories
28 gProtein
26 gFat
109 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Shutt, William E., Mrs., [from old catalog] comp. 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. See the original page.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 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
Yolks enrich and bind the mixture, while beaten whites add lightness and help it puff when baked.
Cheese (in the method)
Provides rich flavour and fat, and helps the mixture set and brown in the oven.
Bread crumbs
Absorb the milk and butter to give body and a soft, thick texture to the mixture.
Milk
Moistens the crumbs and cooks into a creamy base that keeps the fritters tender.

The step that matters

Stir in the beaten whites gently after removing from the fire. Beaten egg whites hold air that gives the puff. If the base is too hot, the whites can deflate or scramble, and the fritters will bake flat and dense.

“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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