Name: Cheese Fondu
Ingredients: 1 cupful sweet milk 1 tablespoonful butter soda; 1 tablespoonful butter soda; 1/2 cupful grated cheese fine 2 eggs beaten light 1 cupful sweet milk 1 tables; 2 eggs beaten light 1 cupful sweet milk 1 tablespoonful butter soda

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 Fondu

Ingredients

1 cupful sweet milk 1 tablespoonful butter soda
1 tablespoonful butter soda
1/2 cupful grated cheese fine 2 eggs beaten light 1 cupful sweet milk 1 tables
2 eggs beaten light 1 cupful sweet milk 1 tablespoonful butter soda

Directions

Prepare the dish

Break 1 cupful of crackers.
Mix 1/2 cupful grated cheese, fine, with 2 eggs beaten light.
Add 1 cupful sweet milk and 1 tablespoonful butter.
Add soda, pepper, and salt; put soda in last.
Batter a baking dish and sprinkle with cracker crumbs.

Layer and bake

Put in a layer of boiled macaroni.
Add some grated cheese and enough rich tomato sauce to fill in.
Repeat until the dish is full enough.
Strew the top with grated cheese, cracker dust, and small pieces of butter.
Bake in a quick oven until it is a rich brown.
Serve hot.

Nutrition, whole recipe (rough)

491Calories

21 gProtein

34 gFat

26 gCarbs

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Milk	1 cup (244ml) whole	149
Cheese	1 oz (28g) cheddar	113
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49

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.

Milk + buttertop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Butter + cheesetop 8% of all pairs

Smell alikemoderate

Cooked together7,962 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Milk + cheesetop 10% of all pairs

Smell alikemoderate

Cooked together4,426 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Butter + eggtop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).
Milk + eggtop 18% of all pairs

Smell alikemoderate

Cooked together88,785 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

Eggs: Bind the mixture and set into a custard-like texture when baked.
Grated cheese: Adds rich flavor and melts into the layers for a savory, creamy body.
Sweet milk: Provides moisture and softens the mixture so it bakes tender.
Boiled macaroni (in the method): Forms the bulk of the layers and holds the sauce and cheese.
Crackers (in the method): Add crumbs that absorb liquid and brown on top.

“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.