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Artichoke Souffle

A baked dish of mashed Jerusalem artichokes, bread crumbs, milk, butter, eggs, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Artichoke Souffle

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Slice and boil Jerusalem artichokes until you have 2 cups of pulp, then mash it finely.

  2. Soak the bread crumbs in hot milk for 10 minutes.

Make the soufflé

  1. Mix in melted butter, beaten egg yolks, and salt.

  2. Gently fold in the stiffly beaten egg whites.

Bake

  1. Bake in a water bath at 400°F (200°C) for about 30 minutes or until firm.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Jerusalem artichoke + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together51 recipes

    Shared aroma: ethyl decanoate (grape, waxy).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Jerusalem artichoke pulp
Provides the bulk and main flavour of the soufflé.
Bread crumbs
Absorb the hot milk and help give the mixture body and a soft structure.
Egg yolks
Add richness and help bind the mixture as it sets.
Egg whites
Whipped to hold air, which lifts the soufflé as it bakes.
Milk
Hydrates the bread crumbs and adds moisture and softness to the base.

The step that matters

Gently fold in the stiffly beaten egg whites. Whipped egg whites hold the air that makes a soufflé rise. Stirring or folding roughly knocks that air out, so the fold should be gentle and quick, keeping the mixture light.

Swap the jerusalem artichoke

How well each one fits the dish's main ingredients (bread, milk, butter, egg):

  1. Potatofits better
  2. Asparagusfits better
  3. Leekfits better
  4. Jerusalem artichokethe original

Fit is the average pairing score against bread, milk, butter, egg. 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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