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Cheese Patties

Cheese patties made from cheese, butter, eggs, baked in pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cheese and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cheese Patties

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the filling

  1. Beat the cheese in a mortar until fine.

  2. Add the butter and beat until well combined.

  3. Incorporate the egg yolks and the egg white, continuing to beat until smooth.

Bake

  1. Fill tart pans lined with pastry with the mixture.

  2. Bake in a moderate oven at 350°F (175°C) until golden.

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

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

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

    Shared aroma: decanal (soap, orange peel).

  3. 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
Provides the main flavor and, once beaten smooth, the body of the filling.
Butter
Adds richness and fat, making the filling smooth and tender when baked.
Egg yolks
Enrich the filling and help it set into a creamy, firm texture when baked.
Egg white
Adds structure as it sets, helping the filling hold its shape.

The step that matters

Beating the filling until smooth. Beating the cheese fine and fully blending in the butter and eggs gives an even, lump-free texture. Lumps left in the mixture will bake unevenly and feel grainy.

“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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