Skip to main content

Dutch Cheese

From an old cookbook · modernised transcription
By Ramblers' club, Minneapolis. [from old catalog] · From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Celery and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 16,012 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Dutch Cheese

Ingredients

Directions

  1. Set a pan of sour milk in the oven, leave the door open. Cut across with a knife (in bars) let set until it separates. Drain in colander till dry, placing cheese cloth on colander before pouring in milk. Mix with pepper, salt, chives and sweet cream. Mrs. J. B. Lambert.

  2. Sandwiches

  3. "They that have no meat Bread and butter are glad to eat"

  4. SANDWICH FILLING. Ten cent can of MacLaren's cheese; 2 tbs. mayon- naise dressing; a dash of tabasco sauce; 1 small stalk of celery; 1 large green sweet pepper; 2 dozen pecan nuts, chopped. Chop the peppers and celery fine and press out the juice well. Add to the other ingredients. Mix. Spread between crackers or sandwich bread.

  5. Mrs. T. F. Quinby.

  6. OLIVE SANDWICHES. Chop stuffed olives fine and mix with salad dressing. Spread over thin slices of bread and butter. Queen olives cut from the stones may be served in the same way.

  7. Mrs. William Gawne.

Nutrition, whole recipe (rough)

145Calories
8 gProtein
12 gFat
4 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Cheese1 oz (28g) cheddar113
Pecan Nut1 half (4g)20
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Saucenot in our table0

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

By Ramblers' club, Minneapolis. [from old catalog]. 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. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Celery + nutstop 16% of all pairs
    Smell alikemoderate
    Cooked together169 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  3. Cheese + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together7,861 recipes

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

  4. Sauce + cheesetop 19% of all pairs
    Smell alikelow
    Cooked together1,987 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Cheese + nutstop 21% of all pairs
    Smell alikemoderate
    Cooked together101 recipes

    Shared aroma: ethyl decanoate (grape, waxy).

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

Swap the nuts

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

  1. Beansfits better
  2. Walnutfits better
  3. Black-eyed peafits better
  4. Nutsthe original

Fit is the average pairing score against sauce, cheese, celery, pepper. Candidates are from the same food group and used in at least 100 recipes.