Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓
Cheese Fondue
Ingredients
Directions
Make the batter
Mix the first five ingredients.
Add the yolks of the eggs, beaten until lemon-colored.
Cut and fold in the whites of the eggs, beaten until stiff.
Bake
Pour the mixture into a buttered baking dish.
Bake for twenty minutes in a moderate oven.
Nutrition, whole recipe (rough)
What these numbers assume: 6 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 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.
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.
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Bread + buttertop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
-
Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Bread + cheesetop 7% of all pairsSmell alikemoderateCooked together2,130 recipes
Shared aroma: delta-decalactone (sweet, creamy).
-
Cheese + buttertop 8% of all pairsSmell alikemoderateCooked together7,962 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
-
Milk + cheesetop 10% of all pairsSmell alikemoderateCooked together4,426 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Whites trapped in the mixture expand in the oven, giving the fondue its light, airy structure.
- Cheese
- Melts and sets as it heats, adding richness and flavor to the custard.
- Bread crumbs
- Soak up the milk and help thicken the mixture so it holds its shape.
- Milk
- Forms the liquid base that the eggs set into a soft custard.
The step that matters
Folding in the beaten egg whites. Stiff whites hold air that makes the dish rise. Folding gently, rather than stirring, keeps that air from collapsing, so the fondue stays light after baking.
“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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