Name: Miss Grace Eagleson
Ingredients: one tablespoon milk; one cup flour; one half cup butter; one-half cups grated cheese; three slices bread well buttered; quarter pound good cheese; three cups sweet milk; one half cup sweet milk; one teaspoon tlour dis- solved in a little milk; one cup grated cheese; one tablespoon butter; half pint boiling milk; two ounces of dry cheese; one cup of bread crumbs in a cup of milk; one-half pound grated cheese; one gallon thick milk; a cup of milk; three heaping tablespoons sifted flour three of grated cheese; one egg; one half salt spoon each of salt; 41 etc; three well beaten eggs; two eggs well beaten; half done; half inch cubes; half full of moderately thick cream; salt; pepper; nutmeg; mustard

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 ↓

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.

Butter + breadtop 7% of all pairs

Smell alikemoderate

Cooked together27,232 recipes

Shared aroma: delta-decalactone (sweet, creamy).
Milk + buttertop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Cheese + breadtop 7% of all pairs

Smell alikemoderate

Cooked together2,130 recipes

Shared aroma: delta-decalactone (sweet, creamy).
Butter + creamtop 8% of all pairs

Smell alikemoderate

Cooked together41,516 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Butter + cheesetop 8% of all pairs

Smell alikemoderate

Cooked together7,962 recipes

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

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

What each ingredient does

Cheese: Gives the dough its rich flavour and savoury character.
Butter: Adds fat that makes the dough tender and rich.
Flour: Provides structure so the dough holds its shape when rolled and cut.
Egg yolk: Binds the dough and adds richness and structure.
Milk: Adds moisture that brings the dough together.

The step that matters

Roll dough out very thin. Thin strips bake through and crisp evenly. Thick dough stays doughy in the centre while the edges over-brown.

“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.

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Cheese	1 oz (28g) cheddar	113
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Cream	1 tbsp (15ml) heavy	51
Nutmeg	1 tsp ground (2.2g)	12
Black Pepper	1 tsp ground (2.3g)	6
Mustard	1 tsp (5g) yellow	3
Salt	1 tsp (6g)	0

Miss Grace Eagleson