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Cheese Butter

A cheese butter spread made with grated cheese, sweet milk, eggs, butter, and flour, cooked in a double boiler.

From an old cookbook · modernised transcription
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] · From a historical cookbook (Internet Archive) · 5 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 Butter

Ingredients

Directions

Make the mixture

  1. Add 1 cup grated cheese and the yolks of 2 eggs.

  2. Add 1/2 cup sweet milk, a little salt, a pinch of red pepper, and 1 large tablespoon butter.

  3. Add 1 large tablespoon flour.

Cook and serve

  1. Cook in a double boiler until thick.

  2. Set in a cool place.

  3. Spread on wafers and serve with salads.

Nutrition, whole recipe (rough)

897Calories
34 gProtein
35 gFat
108 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Cheese1 oz (28g) cheddar113
Butter1 tbsp (14g)102
Egg1 large egg (50g)78

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

By Hamilton, Ohio. First Methodist Episcopal church. [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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  3. Cheese + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Grated cheese
Adds rich flavor and fat, and firms up as it cools.
Eggs
Egg yolks thicken the mixture and add richness as they cook.
Sweet milk
Forms the liquid base that thickens into a spreadable mixture when heated.
Butter
Adds fat for smooth texture and rich flavor.
Flour
Starch thickens the liquid as it heats, helping the mixture set.

The step that matters

Cook in a double boiler until thick. Gentle, indirect heat keeps the egg yolks and cheese from curdling or scorching while the starch and egg thicken the mixture evenly.

“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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