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Dessert

Canada Cheese Cake

A cheese cake made with cheese, crackers, milk, eggs, and butter, baked and served hot or cold.

From an old cookbook · modernised transcription
By Vehling, Joseph Dommers, 1879-1950. fmo · 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 ↓

Canada Cheese Cake

Ingredients

Directions

Prepare

  1. Chop one-half pound of cheese finely.

  2. Grate a quarter pound of crackers.

Make the cheesecake

  1. Combine the cheese, crackers, one pint of new milk, pinch of salt, tablespoonful of sugar, and a lump of butter the size of a hen's egg.

  2. Heat the mixture through thoroughly.

  3. After cooling, beat four eggs together.

  4. Add the beaten eggs to the mixture.

  5. Place the mixture in a pan.

  6. Bake like an ordinary pudding.

  7. Serve hot or cold.

Nutrition, whole recipe (rough)

795Calories
34 gProtein
24 gFat
108 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Cheese1 oz (28g) cheddar113
Egg1 large egg (50g)78
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 Vehling, Joseph Dommers, 1879-1950. fmo. 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. Cheese + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Cheese + eggtop 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

Cheese
Provides the main body and rich flavour of the filling.
Eggs
Set the mixture as it bakes, giving it a firm, custard-like structure.
New milk
Adds moisture and softness, helping the filling bake tender.
Grated crackers
Add bulk and body, soaking up the liquid to thicken the mixture.

The step that matters

Add the beaten eggs to the mixture. Eggs must be added after the mixture has cooled; if it is still hot, the eggs can scramble instead of blending smoothly, and the set texture suffers.

“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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