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Pot-chbese with Watercresses

A soft cheese spread made with pot cheese, butter, cream, and salt, garnished with watercresses and served with saltine crackers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Pot-chbese with Watercresses

Oven, in the book's wordsA hot oven

Ingredients

Directions

Make the cheese

  1. In a bowl, combine pot cheese and salt.

  2. Add butter and mix until soft and pliable.

  3. Gradually incorporate cream until well mixed.

Shape and serve

  1. Shape into a round mound and garnish with watercresses.

  2. Serve with saltine crackers.

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.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  3. Cheese + creamtop 15% of all pairs
    Smell alikemoderate
    Cooked together2,655 recipes

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

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Egg + watercresstop 20% of all pairs
    Smell alikemoderate
    Cooked together638 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

What each ingredient does

Pot cheese
Forms the main body of the spread, providing its creamy, soft base.
Butter
Adds fat, making the cheese richer and smoother in texture.
Cream
Adds moisture, loosening the mixture so it becomes spreadable and well blended.

The step that matters

Gradually incorporate cream until well mixed. Adding cream slowly lets the mixture absorb it evenly. Pouring it in all at once can make the cheese loose or uneven in texture.

“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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