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Jerusalem Artichokes on Toast

A toasted bread topped with mashed Jerusalem artichokes seasoned with butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and bread 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 ↓

Jerusalem Artichokes on Toast

Ingredients

Directions

Prepare

  1. Peel and trim the Jerusalem artichokes carefully, placing them in cold water to prevent discoloration.

Cook and mash

  1. Boil the artichokes in salted water until soft, then drain.

  2. Mash the artichokes with a fork until smooth, adding butter, pepper, and salt to taste.

Assemble and serve

  1. Spread the mixture thickly on buttered toast and sprinkle with additional pepper and salt.

  2. Serve immediately.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: ethyl decanoate (grape, waxy).

  4. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  5. Jerusalem artichoke + buttertop 18% of all pairs
    Smell alikemoderate
    Cooked together267 recipes

    Shared aroma: ethyl decanoate (grape, waxy).

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, creamy base that mashes into a smooth spread.
Butter
Adds richness and a silky texture to the mashed artichokes.
Bread
Gives a crisp, toasted base that holds the thick spread.

The step that matters

Peel and trim in cold water. Jerusalem artichokes discolor quickly once cut because their exposed flesh oxidizes when it meets air. Keeping the pieces submerged in cold water slows browning and keeps the flesh pale for a neater mash.

Swap the jerusalem artichoke

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

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

Fit is the average pairing score against butter, pepper, bread. 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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