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Another Way to Make Cheese Pudding

A simple cheese pudding made by mixing cheese, milk, bread, and egg, then baking until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cheese and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,130 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Another Way to Make Cheese Pudding

Ingredients

Directions

Make the mixture

  1. In a saucepan, combine the grated cheese, milk, grated bread, and beaten egg.

  2. Stir until the cheese is dissolved.

  3. Pour the mixture into a buttered dish.

Brown and serve

  1. Brown it in a Dutch oven.

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

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

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

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

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Good cheese
Provides rich flavor and fat, and helps the pudding set with a creamy body.
New milk
Supplies the liquid that gives the pudding its soft, custard-like moisture.
Grated bread
Absorbs the milk and adds body, giving the pudding structure rather than a runny texture.
Egg
Binds the mixture and sets it into a custard when heated.

The step that matters

Browning in the Dutch oven. Browning needs dry, strong surface heat, while the egg-thickened custard inside can curdle or dry out if heated too long. Watch the top closely and stop once it is golden.

“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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