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Dessert

Cheese Pudding

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

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.

Mix and bake

  1. Remove the pan from the heat and add the seasonings, cheese, and egg yolks; mix well.

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

  3. Pour the mixture into a well-greased baking dish.

  4. Bake in a 400°F (200°C) oven for about 10 minutes.

  5. 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
Whipped whites trap air for a light, risen texture; yolks add richness and set the custard.
Flour
Thickens the butter and milk mixture into a structured base that holds the pudding together.
Cheese
Adds rich flavour and fat, and helps the base set as it cools.
Milk
Forms the liquid base that the flour thickens into a smooth sauce.
Butter
Adds fat and richness to the roux-style base.

The step that matters

Folding in the egg whites. Whites must be whipped to a stiff froth and folded gently. Stirring them in vigorously knocks out the air that makes the pudding rise, leaving it dense instead of light.

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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