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Artichoke Soupplbs

A fried or baked mixture of Jerusalem artichoke purée, breadcrumbs, eggs, mustard, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Jerusalem artichoke and mustard share more aroma than cooks usually use. They rank in the top 5% of all ingredient pairs, and cooks put them together in 12 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Artichoke Soupplbs

Oven, in the book's wordsA sharp oven

Ingredients

Directions

The book says “a sharp oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the mixture

  1. Mix the Jerusalem artichoke purée, breadcrumbs, egg yolks, mustard, salt, and pepper in a bowl.

  2. Gently fold in the stiffly beaten egg whites.

Shape and cook

  1. Drop spoonfuls of the mixture into hot fat and fry until golden brown.

  2. Alternatively, fill small soufflé cases with the mixture.

  3. Bake in a preheated oven at 400°F (200°C) for 10 to 15 minutes.

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. Jerusalem artichoke + mustardtop 5% of all pairs
    Smell alikestrong
    Cooked together12 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

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

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

    Shared aroma: coumarin (sweet, hay).

  4. Egg + mustardtop 28% of all pairs
    Smell alikemoderate
    Cooked together9,210 recipes

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

  5. Jerusalem artichoke + eggtop 32% of all pairs
    Smell alikemoderate
    Cooked together86 recipes

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

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

What each ingredient does

Jerusalem artichoke purée
Provides the main bulk and earthy flavour of the croquettes.
Breadcrumbs
Absorb moisture and give the mixture body so it holds its shape.
Egg yolks
Bind the mixture and add richness and moisture.
Egg whites
Whipped to stiffness, they lighten the mixture and help it rise and set.

The step that matters

Folding in the egg whites. Stiffly beaten whites hold air that gives lightness. Overmixing or stirring them vigorously knocks that air out, leaving dense croquettes that do not puff as they cook.

Swap the jerusalem artichoke

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

  1. Horseradishfits better
  2. Lettucefits better
  3. Spinachfits better
  4. Jerusalem artichokethe original

Fit is the average pairing score against egg, mustard, pepper. 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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