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Toasted Cheese

A toasted cheese sandwich made by melting cheese with cream, egg yolk, and butter, then spreading on buttered toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Toasted Cheese

Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Toasted Cheese

Ingredients

Directions

Make the cheese sauce

  1. Melt the cheese slowly in the cream over low heat.

  2. Once hot, remove from heat and stir in the egg yolk and butter.

Assemble and serve

  1. Place the toast on a hot-water dish.

  2. Spread the cheese mixture over the toast and serve immediately to prevent toughening.

  3. Optionally, place the dish before the fire to toast the cheese before serving.

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.

Photo for illustrative purposes only · Contact us to use it

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  3. Cheese + creamtop 15% of all pairs
    Smell alikemoderate
    Cooked together2,655 recipes

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

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Cheese + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together7,861 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

Cheese
Melts into the sauce to provide the main flavor and creamy body.
Cream
Melts with the cheese to make a smooth, fluid sauce that spreads easily.
Egg yolk
Adds richness and helps thicken the sauce as it sets.
Butter
Adds fat for a smoother texture and a richer mouthfeel.

The step that matters

Serve immediately after spreading. Cheese sauces toughen and become rubbery as they cool and set, so spreading and serving right away keeps the topping soft and smooth.

“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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