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Potato Rolls

A baked roll filled with a mixture of diced potatoes, turnip, onion, celery, and sage.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Potato Rolls

Why it works: Turnip and celery are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 4,418 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Potato Rolls

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the filling

  1. Chop the potatoes, turnip, onion, celery, and sage into fine pieces and mix together.

  2. Add salt to taste.

Shape the rolls

  1. Make a dough as for pie crust and roll it out thin.

  2. Cut the dough into squares and place a spoonful of the mixture on each square.

  3. Wet the edges of the dough and fold it over the filling, pressing the edges to seal.

Bake and serve

  1. Place the rolls in a pan and bake at 350°F (175°C) for 30 to 40 minutes.

  2. Serve hot.

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.

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. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

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

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

  3. Celery + sagetop 5% of all pairs
    Smell alikestrong
    Cooked together723 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Turnip + oniontop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Potato + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together2,047 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Potatoes
Starchy body that softens during baking and gives the filling a soft, moist texture.
Turnip
Adds bulk and a mildly sharp, earthy flavour to the filling.
Onion
Adds savoury depth and aroma to the filling as it cooks.
Flour
Forms the pie-crust dough that wraps and holds the filling together.

The step that matters

Sealing the edges. Wet edges must be pressed firmly together so the filling stays enclosed. A weak seal can let juices leak out during baking, leaving the rolls dry inside and the pan messy.

Swap the sage

How well each one fits the dish's main ingredients (potato, turnip, onion, celery, flour):

  1. Capersfits better
  2. Parsleyfits better
  3. Thymefits better
  4. Sagethe original

Fit is the average pairing score against potato, turnip, onion, celery, flour. 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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