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Dessert

Miss Geeteude Meinkcke

A frozen dessert made from milk, cream, sugar, and pineapple, flavored with lemon juice.

From an old cookbook · modernised transcription
By Young Men's Christian Association (Montpelier, Vt.). Women of the Auxiliary · From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and 43,450 recipes mention both. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Miss Geeteude Meinkcke

Ingredients

Directions

Make the custard base

  1. Mix the flour with a little of the cold milk.

  2. Add the scalding milk.

  3. Cook for twenty minutes.

  4. Add a pinch of salt.

  5. Take from the fire.

  6. Add the sugar and the milk.

  7. Strain through a fine strainer.

  8. Add the cream.

  9. Flavor and freeze.

Make the pineapple syrup

  1. Boil one quart of water and one and one-third cups of sugar for twenty minutes.

  2. Add one can of grated pineapple and juice of two lemons.

  3. Cool.

  4. Strain and freeze, using three parts of ice to one of salt.

  5. Color pink with fruit coloring.

Mold and pack

  1. Use baking-powder cans as molds.

  2. In the packing mold, line it about three-quarters of an inch deep, then fill solid with the frozen cream, working quickly to prevent thawing.

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 aroma chemistry they share, and how many recipes mention both.

  1. Sugar + creamtop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Flour + milktop 14% of all pairs
    Aroma overlaplow
    Mentioned together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + sugartop 15% of all pairs
    Aroma overlapmoderate
    Mentioned together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Milk + lemontop 15% of all pairs
    Aroma overlapmoderate
    Mentioned together19,053 recipes

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

  5. Flour + lemontop 17% of all pairs
    Aroma overlapmoderate
    Mentioned together30,404 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk share little aroma chemistry, yet 78,219 recipes mention both: they likely 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

Flour
Thickens the milk mixture into a smooth, stable custard base.
Sugar
Sweetens the dish and softens the texture of the frozen result.
Thick cream
Adds richness and fat for a smoother, creamier frozen texture.
Lemons
Add acidity that brightens the pineapple flavor.

The step that matters

Line the packing mold before filling. Working quickly keeps the frozen cream from thawing, which would make the texture icy and uneven once refrozen.

Flavor stand-ins for the lemon

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

  1. Vanillabetter flavor fit
  2. Raisinbetter flavor fit
  3. Figbetter flavor fit
  4. Lemonthe original

Fit is the average pairing score against flour, sugar, milk, cream. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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