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Stewed Cheese

A warm cheese sauce made with grated cheese, cream, egg, butter, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and butter 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 ↓

Stewed Cheese

Oven, in the book's wordsA very slow oven

Ingredients

Directions

Make the sauce

  1. In a basin, mix the grated cheese with cream and the beaten egg.

  2. Melt the butter in a small saucepan.

  3. Stir in the cheese mixture and boil until well incorporated.

Serve

  1. Serve hot, optionally browned.

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. Cream + buttertop 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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 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

Cheese
Provides the main flavour and melts into the sauce to give it body.
Cream
Adds moisture and richness, giving the sauce a smooth, pourable texture.
Egg
Thickens the sauce as it heats and helps bind the cheese and cream together.
Butter
Adds fat and richness, helping the sauce feel smooth on the palate.

The step that matters

Stir in the cheese mixture and boil until well incorporated. Egg proteins thicken the sauce as they heat, but if the mixture boils too hard or too long it can curdle or turn grainy. Keep the heat controlled while stirring steadily until the sauce is smooth.

“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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