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Cheese Dishes

A cheese fondue made with milk, butter, cooked rice, cheese, eggs, salt, and paprika.

From an old cookbook · modernised transcription
By Ithaca (N.Y.) First Baptist Church. Ladies Union · From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cheese Dishes

Ingredients

Directions

Make the fondue

  1. In a double boiler or stand on an asbestos mat, combine 1 cup milk, 1 teaspoon butter, and 1 ½ cups cooked rice.

  2. When it is hot, add 1 cup finely cut cheese, salt, and paprika.

  3. When the cheese is melted, add 1 or 2 well-beaten eggs.

Serve

  1. Serve on toast.

Nutrition, whole recipe (rough)

1109Calories
39 gProtein
36 gFat
154 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Rice1 cup cooked (158g) white206
Milk1 cup (244ml) whole149
Cheese1 oz (28g) cheddar113
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cayenne1 tsp (1.8g)6
Salt1 tsp (6g)0
Waternot 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 Ithaca (N.Y.) First Baptist Church. Ladies Union. 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  3. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  4. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  5. Rice + cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together942 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
Melts into the sauce to give it its rich, creamy body and savory flavor.
Eggs
Set when heated, thickening the mixture and giving it a firmer, more structured texture.
Milk
Provides the liquid base that melts and smooths the cheese into a pourable sauce.
Cooked rice
Adds bulk and a soft, starchy body to the mixture.

The step that matters

Add the eggs after the cheese has melted. Eggs are protein that sets with heat. Adding them to a mixture that is still too hot can scramble them, so they should go in once the cheese has melted and the mixture is hot but not boiling, and they should be well beaten first so they blend smoothly.

“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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