Skip to main content
Main

Artichokes Creamed

A creamy dish of Jerusalem artichokes cooked with milk, eggs, and butter, served chilled with mayonnaise.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Artichokes Creamed

Ingredients

Directions

Make the custard base

  1. Boil the Jerusalem artichokes in 2 cups of milk until soft enough to mash through a sieve.

  2. In the milk used for boiling, add ½ cup more milk, the egg yolks, salt, and pepper, and cook until thick.

  3. Add the mashed artichokes and the beaten egg white to the mixture.

Steam and chill

  1. Pour the mixture into a well-buttered mold and steam for one hour, covering the top with buttered white paper.

  2. Let it cool completely in the refrigerator.

Serve

  1. When ready to serve, turn out from the mold and serve with mayonnaise.

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

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

  2. Jerusalem artichoke + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together210 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Jerusalem artichoke + milktop 17% of all pairs
    Smell alikemoderate
    Cooked together138 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

What each ingredient does

Jerusalem artichokes
Provide the starchy, mashable bulk that gives the dish its body.
Milk
Cooks the artichokes and forms the creamy, moist base of the custard.
Egg yolks
Thicken the mixture as they cook, giving it a set, creamy texture.
Egg white
Beaten stiff, it adds air that lightens the mixture and helps it rise during steaming.

The step that matters

Cooking the milk and egg yolks until thick. Egg yolks set when heated, but if the mixture gets too hot or cooks too fast it can curdle or turn grainy. Cook gently and stir until it just thickens.

Swap the jerusalem artichoke

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

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

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

You might also like

Artichoke SoupArtichoke Soup55 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes