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Celery Croquettes

A savory dish of celery mixed with a butter‑flour sauce, egg, and cream, formed into croquettes.

From an old cookbook · modernised transcription
By Norton, Caroline Trask · From a historical cookbook (Internet Archive) · 5 ingredients
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Celery Croquettes

Why it works: Butter and cream 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 ↓

Celery Croquettes

Ingredients

Directions

Prepare the celery

  1. Cut well-cleaned celery into very small pieces.

  2. Cook the celery until soft in boiling salted water.

  3. Drain the celery.

Make the sauce

  1. Melt two tablespoonfuls of butter.

  2. Stir in four tablespoonfuls of flour to make a roux.

  3. Add one-half cup of the water drained from the celery, one-half cup of cream, and one-fourth teaspoonful salt to the sauce.

  4. Cook the sauce for ten minutes, stirring.

  5. Add a slightly beaten egg.

  6. Cook for five minutes.

Shape and serve

  1. Mix the sauce with the celery, mould the mixture into croquettes, and add crumb.

  2. Serve with roast or game course.

Nutrition, whole recipe (rough)

614Calories
14 gProtein
18 gFat
97 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Cream1 tbsp (15ml) heavy51
Celery1 stalk (40g)6
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Norton, Caroline Trask. 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. See the original page.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 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. Flour + celerytop 15% of all pairs
    Smell alikemoderate
    Cooked together6,905 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Celery + creamtop 18% of all pairs
    Smell alikelow
    Cooked together3,863 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  5. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

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 roux and adds richness and flavour to the sauce.
Flour
Thickens the butter and water mixture into a roux that gives the sauce body.
Cream
Adds richness and a smooth, silky texture to the sauce.
Egg (in the method)
Sets when gently cooked, helping the mixture hold its shape as croquettes.

The step that matters

Cook the sauce for ten minutes, stirring. The flour needs time to cook fully so it thickens smoothly and loses its raw taste. Stirring prevents scorching and lumps on the bottom of the pan.

Swap the celery

How well each one fits the dish's main ingredients (butter, flour, cream):

  1. Nutmegfits better
  2. Jalapenofits better
  3. Capersfits better
  4. Celerythe original

Fit is the average pairing score against butter, flour, cream. 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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