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Miss Gertrude Meinecke

Mashed potato croquettes served with a creamy sauce.

From an old cookbook · modernised transcription
By Young Men's Christian Association (Montpelier, Vt.). Women of the Auxiliary · From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Potato and onion are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Miss Gertrude Meinecke

makes twelve croquettes

Ingredients

Directions

Make the potato mixture

  1. Beat the yolks until light.

  2. Add the yolks to the mashed potatoes, cream, grated onion, parsley, butter the size of a walnut, salt, and cayenne pepper. Mix.

  3. Turn the mixture into a small saucepan and stir over the fire until the mixture leaves the side of the pan.

  4. Take from the fire, cool, and form into croquettes.

Coat and fry

  1. Roll first in egg, then in bread crumbs, and fry in boiling fat in a basket. This makes twelve croquettes.

Make the white sauce

  1. Melt 2 even tablespoonfuls butter in a saucepan. Add pepper and salt, then add 4 heaping tablespoonfuls flour. Stir until smooth.

  2. Add gradually heated milk or cream, stirring until smooth.

  3. Melt 2 tablespoonfuls butter in a sauce pan. Add 2 tablespoonfuls flour, 1 teaspoon paprika, and 34 teaspoonful salt. Blend thoroughly.

  4. Add 1 cup milk a little at a time, stirring until smooth, and cook until thick, stirring slowly.

Nutrition, whole recipe (rough)

1072Calories
34 gProtein
34 gFat
157 gCarbs
What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Potato1 medium (173g) baked161
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Onion1 medium (110g)44
Walnut1 walnut half (4g)26
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

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

By Young Men's Christian Association (Montpelier, Vt.). Women of the Auxiliary. 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.

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 + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

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

  4. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  5. Potato + walnuttop 11% of all pairs
    Smell alikestrong
    Cooked together342 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Mashed potatoes
Form the bulk of the croquette and set firm when cooled and shaped.
Eggs
Bind the mixture and help the coating adhere for a crisp shell.
Flour
Thickens the milk into a smooth sauce that holds the mixture together.
Milk
Forms the liquid base of the sauce, thickening as the starch cooks.
Butter
Adds richness and flavour and helps make the roux smooth.

The step that matters

Stir the potato mixture over the fire until it leaves the side of the pan. Drying the mixture well lets it cool firm enough to shape without sticking or falling apart in the hot fat.

Swap the onion

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

  1. Chivefits better
  2. Asparagusfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against potato, cream, egg, milk, butter, flour, walnut. 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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