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Artichokes, Jerusalem, Fricasseed

A Jerusalem artichoke fricassee made with milk, butter, flour, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Artichoke and flour match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 466 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Artichokes, Jerusalem, Fricasseed

Ingredients

Directions

Prepare

  1. Boil the artichokes until tender, then drain them.

Make the sauce

  1. In a saucepan, combine the milk, salt, pepper, and cinnamon.

  2. Roll the butter in flour and add it to the milk mixture to thicken.

Finish

  1. Add the artichokes to the saucepan and let them stew gently for 5 to 6 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. Artichoke + flourtop 6% of all pairs
    Smell alikestrong
    Cooked together466 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  3. Artichoke + cinnamontop 8% of all pairs
    Smell alikestrong
    Cooked together30 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Cinnamon + flourtop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pepper + cinnamontop 9% of all pairs
    Smell alikestrong
    Cooked together4,890 recipes

    Shared aroma: methyl cinnamate (strawberry).

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

What each ingredient does

Artichokes
Form the bulk of the dish and provide starchy, tender body when boiled.
Milk
Forms the liquid base of the sauce and carries the flavours.
Butter
Adds richness and fat that gives the sauce a smooth mouthfeel.
Flour
Thickens the milk as it heats, giving the sauce body.

The step that matters

Adding the butter and flour to the milk. Flour rolled in butter must be stirred into the warm milk so it disperses evenly. Added in lumps or to a boiling liquid, it clumps instead of thickening smoothly.

Swap the cinnamon

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

  1. Capersfits better
  2. Nutmegfits about as well
  3. Parsleyfits about as well
  4. Cinnamonthe original

Fit is the average pairing score against artichoke, milk, pepper, butter, 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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