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Cheese Fondu

A hot cheese fondue made with grated cheese, milk, soda, eggs, butter, and served on toast.

From an old cookbook · modernised transcription
By Johnson, Vt. Congregational church. [from old catalog] · From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cheese and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 4,426 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cheese Fondu

Ingredients

Directions

Prepare

  1. Melt a tablespoonful of butter.

  2. Cut a cup of fine fresh bread into pieces.

Make the fondue

  1. In a saucepan, combine 1 cup milk and a pinch of soda.

  2. Add 2 cups grated cheese and salt, then a dash of red pepper.

  3. Cook for ten minutes in a double boiler.

  4. Add 2 beaten eggs and cook for 3 minutes, stirring constantly.

Serve

  1. Serve hot on toast.

Nutrition, whole recipe (rough)

403Calories
22 gProtein
23 gFat
28 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Cheese1 oz (28g) cheddar113
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Chili1 tsp (2.7g)8
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

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

By Johnson, Vt. Congregational 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. Cheese + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

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

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

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Pepper + milktop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  5. Cheese + eggtop 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

Cheese
Melts into a smooth, creamy base that gives the fondue its body and flavor.
Milk
Forms the liquid base that keeps the melted cheese smooth and fluid.
Eggs
Set when heated, thickening the fondue and giving it a richer texture.

The step that matters

Adding the beaten eggs. Egg proteins set with heat, so they can curdle or scramble if the fondue is too hot. Gentle heat in the double boiler and constant stirring keep the mixture smooth.

“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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