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Rcciff Cheese, to Come Tip After Dinner

A cheese spread made with grated Cheshire cheese, egg yolks, bread crumbs, 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 ↓

Rcciff Cheese, to Come Tip After Dinner

Ingredients

Directions

Prepare the topping

  1. Grate the cheese and mix it with the egg yolks, grated bread, butter, mustard, salt, and pepper in a mortar.

  2. Toast the bread and cut it into pieces.

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

Bake and serve

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

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

  3. 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

Fat cheshire cheese
Melts into a rich, savoury layer that carries the topping and browns on the surface.
Egg yolks
Bind the cheese and butter into a smooth spread that holds together when heated.
Grated bread
Adds body to the mixture and absorbs fat so the topping stays spreadable.
Butter
Adds fat and moisture, helping the topping soften and brown gently.
Mustard
Adds sharpness that balances the richness of the cheese and egg.

The step that matters

Let the cheese brown slightly under the cover. Cheese proteins and sugars brown quickly once the cover is lifted, so the topping can scorch if left too long. Heating covered first warms it evenly without drying it out.

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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