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Koast Cheese to Come Up After Dinner

A cheese spread made from grated Cheshire cheese, eggs, bread, butter, mustard, salt, and pepper, served on toasted bread.

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 ↓

Koast Cheese to Come Up After Dinner

Ingredients

Directions

Make the cheese mixture

  1. Grate the Cheshire cheese and mix it with the egg yolks, grated bread, and butter.

  2. Beat the mixture well with mustard, salt, and pepper.

Assemble and bake

  1. Toast the bread and cut it into pieces.

  2. Spread the cheese mixture thickly on the toasted bread.

  3. Place the bread in a Dutch oven covered with a dish until heated through.

  4. Remove the dish and let the cheese brown slightly.

Serve

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

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

  2. Cheese + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 recipes

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

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

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

  4. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Cheese + mustardtop 11% of all pairs
    Smell alikemoderate
    Cooked together1,805 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Cheshire cheese
Provides the main cheesy flavour and melts to form the topping.
Egg yolks
Bind the mixture and help it set into a rich, cohesive topping.
Grated bread
Adds body to the mixture and absorbs butter and cheese.
Butter
Adds fat for richness and helps the topping brown.
Mustard
Adds sharp, tangy flavour that balances the richness of the cheese.

The step that matters

Remove the dish and let the cheese brown slightly. Cheese browns quickly once the cover is lifted, and over-browning turns it bitter and dry. Watch closely so the topping is golden, not scorched.

Swap the mustard

How well each one fits the dish's main ingredients (cheese, egg, bread, butter, pepper):

  1. Capsicumfits better
  2. Asparagusfits about as well
  3. Potatofits about as well
  4. Mustardthe original

Fit is the average pairing score against cheese, egg, bread, butter, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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