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Dessert

Telegram Conservation Cook Book

Cheese cakes made with flour, lard, grated cheese, egg yolks, salt, paprika, and water, baked into rounds.

From an old cookbook · modernised transcription
By Chapel, Inie Gage, Mrs. [from old catalog] · From a historical cookbook (Internet Archive) · 19 ingredients
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Why it works: Bread and cheese are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,130 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Telegram Conservation Cook Book

Ingredients

Directions

Make the dough

  1. Add a teaspoonful of salt to the flour.

  2. Add melted lard to the mixture.

  3. Add 2 heaping tablespoonfuls grated cheese to the mixture.

  4. Mix thoroughly with a silver fork.

  5. Pour cold water dropwise until the dough clings together.

  6. Roll out the dough into a pie crust.

Shape and bake

  1. Cut the dough into rounds with a large biscuit cutter.

  2. Place 1 tablespoonful of filling (grated cheese, beaten egg yolks, salt, paprika) in the center of each round.

  3. Moisten the edges of the dough.

  4. Place top crusts of the rounds on the filling.

  5. Press the crusts together with a fork.

  6. Bake for 15 minutes in a hot oven.

Nutrition, whole recipe (rough)

730Calories
33 gProtein
21 gFat
98 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Cheese1 oz (28g) cheddar113
Egg1 large egg (50g)78
Eggs1 large egg (50g)78
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Cakenot 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 Chapel, Inie Gage, Mrs. [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. Bread + cheesetop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 recipes

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

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

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

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

  5. Egg + cheesetop 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

Lard (in the method)
Melted lard is worked into the flour to make the dough tender and flaky.
Grated cheese
Adds savory flavor and richness to both the dough and the filling.
Egg yolks
Beaten yolks bind the filling and enrich it, helping it set when baked.

The step that matters

Pour cold water dropwise until the dough clings together. Cold water keeps the fat in small pieces so the crust stays flaky, while adding too much water makes the dough tough.

“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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