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Cheese Patties

Cheese patties made from flour, eggs, milk, butter, Parmesan cheese, cream, and seasonings, baked until golden.

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

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the shells

  1. Preheat the oven to 400°F (200°C).

  2. Mix the flour, eggs, and salt to form a paste.

  3. Line patty pans with the paste and partially bake them.

Make the filling

  1. Melt the butter in a saucepan.

  2. Add the hot milk and grated Parmesan cheese to the melted butter.

  3. Season with pepper and salt, then mix in the cream.

Bake and serve

  1. Fill the patties with the cheese mixture.

  2. Bake for a few minutes until golden and 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
Forms the paste that holds the patty shell together.
Eggs
Bind the paste and help it set during baking.
Butter
Adds richness and fat to the cheese filling.
Parmesan cheese
Gives the filling its savory, salty cheese flavor.
Hot milk
Makes the filling liquid and creamy as it blends with the cheese.
Cream
Adds moisture and richness to the finished filling.

The step that matters

Partially bake the shells before filling. Baking the paste first sets its structure so it can hold the filling. If the shell stays raw, it can turn soggy or collapse once the moist cheese mixture goes in.

“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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