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Anchoyy Cheese

Anchovy cheese is a cheese mixture thickened with flour, eggs, and anchovy, baked into small lumps.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cheese and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Anchoyy Cheese

Ingredients

Directions

Make the mixture

  1. Melt the cheese in a saucepan.

  2. Mash it with butter or grease.

  3. Add water, salt, and chopped anchovy; bring to a boil.

  4. Gradually add flour until the mixture thickens.

  5. Stir in the beaten eggs until well combined.

Bake

  1. Form small lumps of the mixture and bake in the oven.

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Anchovy + eggtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + anchovytop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 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

Eggs
Bind the mixture and help it set as it cooks.
Flour
Thickens the mixture so it holds its shape.
Butter or grease
Adds fat and richness to the mashed cheese.
Cheese
Forms the base of the dish and gives its main flavour.

The step that matters

Gradually add flour until the mixture thickens. Adding flour all at once can form lumps that are hard to smooth out. Adding it gradually lets starch hydrate evenly, giving a smooth, thick mixture that holds its shape when formed and baked.

“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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