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Cheese Fondu

A cheese fondue made with bread crumbs, cheese, milk, butter, eggs, and spices, served over crackers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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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 Fondu

Ingredients

Directions

Make the fondue

  1. Melt the butter in a saucepan over medium heat.

  2. Beat the eggs until light without separating them.

  3. Stir the milk into the melted butter, then add the bread crumbs, cheese, baking soda, salt, and red pepper.

  4. Cook the mixture for 5 minutes, stirring constantly.

  5. Add the beaten eggs and cook for an additional 3 minutes.

Serve

  1. Serve the mixture over crackers on a hot platter.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Bread + cheesetop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 recipes

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

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

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

  5. Cheese + milktop 10% of all pairs
    Smell alikemoderate
    Cooked 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
Beaten eggs added at the end thicken the mixture and give it a rich, set body.
Grated cheese
Melts into the sauce to provide the main flavor and creamy, stretchy texture.
Milk
Forms the liquid base that melts the cheese smoothly into a pourable sauce.
Bread crumbs
Absorb liquid and add body, helping the fondue hold together and thicken.
Butter
Adds fat and richness, helping the cheese melt smoothly without clumping.

The step that matters

Adding the beaten eggs. Eggs set when heated, so they can curdle or scramble if the mixture is too hot or cooked too long. Keep the heat moderate and stir steadily so the eggs blend in smoothly and thicken the sauce evenly.

“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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