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Oheesb Cream Toast

A toast topped with a creamy cheese sauce made from butter, flour, milk, and grated cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Oheesb Cream Toast

Oven, in the book's wordsA slow oven

Ingredients

Directions

Make the cheese sauce

  1. Melt the butter in a pan and stir in the flour until smooth.

  2. Gradually add the milk and cook until the mixture is creamy.

  3. Season with salt and pepper, then stir in the grated cheese.

Assemble and serve

  1. Toast the bread and place it on a hot platter.

  2. Pour the hot cheese mixture over the toast and serve.

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. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  3. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

Butter
Enriches the sauce and carries flavor while it cooks with the flour.
Flour
Thickens the melted butter and milk into a smooth, creamy sauce.
Milk
Forms the liquid base that the flour thickens into a creamy sauce.
Grated cheese
Adds savory flavor and richness to the sauce as it melts in.
Toast
Provides a crisp base that holds the hot cheese sauce.

The step that matters

Cook the milk into the roux until creamy. Adding milk gradually and stirring keeps the flour mixture smooth, because flour clumps if it meets liquid too fast. Cooking it until thickened lets the starch swell and makes the sauce creamy rather than floury.

“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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