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Boiled Carrot Patties

Boiled carrot patties made with flour, egg, milk, sugar, currants, seasoning, and pastry lining.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Carrot and flour are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 8,029 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Boiled Carrot Patties

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the carrot

  1. Boil the carrot until tender.

  2. Rub the carrot through a sieve.

Make the filling

  1. Mix the sieved carrot with flour, beaten egg, milk, sugar, currants, and seasoning.

Assemble and bake

  1. Line patty-pans with pastry.

  2. Fill the pastry with the carrot mixture.

  3. Bake at 350°F (175°C) until golden.

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. Carrot + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together8,029 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + curranttop 16% of all pairs
    Smell alikelow
    Cooked together5,475 recipes

    Shared aroma: isoamyl acetate (banana, pear).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Carrot
Provides the main bulk and natural sweetness of the filling.
Flour
Thickens the mixture so it holds its shape in the pastry.
Egg
Binds the filling and sets it as it bakes.
Milk
Adds moisture and softens the texture of the filling.

The step that matters

Rub the carrot through a sieve. Cooked carrot must be smooth and free of lumps so the filling bakes evenly and has a fine, uniform texture. Pushing it through a sieve breaks down fibres that would otherwise make the patties grainy.

Swap the currant

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

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Currantthe original

Fit is the average pairing score against carrot, flour, egg, milk, sugar. 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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