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Cheese and Hominy Fondue

A fondue made with cooked hominy, eggs, grated cheese, and skimmed milk, served on toasted brown bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cheese and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,130 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Cheese and Hominy Fondue

Ingredients

Directions

Make the fondue

  1. In a double boiler, combine the cooked hominy, eggs, grated cheese, and skimmed milk.

  2. Cook over hot water until the cheese is melted and the mixture is smooth.

Serve

  1. Serve the fondue on toasted brown bread.

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 + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 recipes

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

  2. Cheese + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set the mixture into a thick, custard-like texture as they heat.
Grated cheese
Melts into the mixture to give the fondue its rich flavor and creamy body.
Cooked hominy
Adds bulk and a soft, starchy body to the fondue.
Skimmed milk
Provides liquid that keeps the fondue smooth and pourable.

The step that matters

Cook over hot water until smooth. Gentle indirect heat from the double boiler keeps the eggs from scrambling while the cheese melts. Direct high heat can curdle the eggs and make the cheese grainy or oily.

“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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