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Dessert

Potatoe Cheese Curd

A cheese curd made from boiled or roasted potatoes, butter, egg yolks, powdered sugar, crumbled cake, and lemon essence.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Potato and lemon are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 2,230 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Potatoe Cheese Curd

Ingredients

Directions

Prepare the potatoes

  1. Boil or roast the potatoes until tender, then remove the skins and press them finely.

Make the mixture

  1. Cream the butter in a bowl.

  2. Mix in the egg yolks, powdered sugar, crumbled cake, and lemon essence.

  3. Combine this mixture with the potato pulp as you would for pound cake.

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. Potato + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together2,230 recipes

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

  2. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Mealy potatoes
Provide the bulk and soft, starchy body of the curd.
Butter
Adds fat for richness and a tender texture.
Egg yolks
Add richness and help bind the mixture together.
Powdered sugar
Adds sweetness and dissolves smoothly into the mixture.
Stale savoy or pound cake
Adds body and a light, cake-like crumb.

The step that matters

Combining the mixture with the potato pulp. Mix gently and only until combined. Potato starch turns gluey and dense when overworked, so over-mixing makes the curd heavy instead of light like pound cake.

Swap the potato

How well each one fits the dish's main ingredients (butter, egg, sugar, lemon):

  1. Asparagusfits better
  2. Leekfits better
  3. Shallotfits better
  4. Potatothe original

Fit is the average pairing score against butter, egg, sugar, lemon. 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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