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Dessert

Cheese Pudding

A savory pudding made with flour, cheese, eggs, milk, butter, and seasonings, baked until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and milk 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 Pudding

Oven, in the book's wordsA brisk oven

Ingredients

Directions

The book says “a brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the base

  1. Melt the butter in a saucepan.

  2. Add the flour and stir until free from lumps.

  3. Pour in the milk and stir until it boils and is well cooked.

  4. Remove from heat and add seasonings, cheese, and egg yolks; mix well.

Bake and serve

  1. Whip the egg whites to a stiff froth and gently fold into the mixture.

  2. Pour into a well-greased baking dish and bake at 400°F (200°C) for about 10 minutes.

  3. Serve immediately while 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

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

  3. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

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

  4. Cheese + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  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

Eggs
Egg whites whipped into a foam lift the pudding, while yolks enrich and help set the custard.
Flour
Cooked with melted butter and milk, it thickens the sauce so the pudding holds its body.
Cheese
Adds rich savory flavor and fat, and its proteins help the pudding set as it bakes.
Milk
Forms the liquid base that the flour thickens into a smooth sauce.
Butter
Fat that enriches the base and carries flavor into the sauce.

The step that matters

Fold in the egg whites gently. Whipped egg whites trap air that makes the pudding rise. Stirring or deflating them vigorously knocks out that air, so the pudding bakes flat and dense.

Swap the mustard

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

  1. Potatofits better
  2. Capsicumfits better
  3. Asparagusfits better
  4. Mustardthe original

Fit is the average pairing score against flour, cheese, egg, butter, milk, 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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