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Cardoons, with Cream Sauce

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cream and sauce are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Cardoons, with Cream Sauce

Ingredients

Directions

  1. Prepare and cook the cardoons as described in recipe No. 363.

  2. Drain the cooked cardoons on a napkin.

  3. Dish up the cardoons and pour the cream sauce over them.

  4. Add ½ cup of half glaze to the cream sauce before serving.

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. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Cardoon + saucetop 17% of all pairs
    Smell alikemoderate
    Cooked together48 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Cardoon + creamtop 24% of all pairs
    Smell alikemoderate
    Cooked together10 recipes

    Shared aroma: octanal (fat, soap).

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

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