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Cheese Patties, German Receipt

Cheese patties made with flour, eggs, milk, butter, Parmesan, cream, and spices, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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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 Patties, German Receipt

Ingredients

Directions

Make the paste

  1. Mix flour, eggs, salt, hot milk, butter, Parmesan cheese, pepper, and cream to form a paste.

  2. Line buttered patty pans with the paste.

  3. Partially bake the lined pans.

Make the filling

  1. Melt the remaining butter in a saucepan.

  2. Add the mixture to the saucepan and mix well.

Fill and bake

  1. Fill the patties with the mixture.

  2. Bake for a few minutes until golden.

  3. Serve very hot.

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

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

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

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

  3. Butter + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Parmesan cheese + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together5,322 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Flour
Provides the structure that holds the paste and patty shells together.
Eggs
Bind the paste and help set the filling as it heats.
Parmesan cheese
Adds savory flavor and salty depth, and browns during baking.
Butter
Adds richness and fat, giving the paste and filling a tender texture.
Hot milk
Adds moisture and softens the flour so the paste comes together smoothly.
Cream
Adds richness and a softer, creamier texture to the mixture.

The step that matters

Partially bake the lined pans.. Partial baking sets the paste shells before filling, so they stay firm and do not turn soggy when the filling is added.

“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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