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Jerusalem Artichokes with Eggs

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Jerusalem artichoke and sauce work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 97 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Jerusalem Artichokes with Eggs

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Trim and boil the Jerusalem artichokes, then let them cool.

  2. Cut the hard-boiled eggs in half.

  3. Prepare 8 flat slices from the artichokes.

  4. Place half an egg on each slice with the rounded end facing up.

  5. Set the slices on a buttered dish and heat them thoroughly in the oven at 400°F (200°C).

  6. Before serving, pour over the slices some thickly worked veloute sauce or melted maitre d’hotel butter.

  7. Dust with spiced salt 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. Jerusalem artichoke + saucetop 14% of all pairs
    Smell alikemoderate
    Cooked together97 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: ethyl decanoate (grape, waxy).

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

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

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

Swap the jerusalem artichoke

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

  1. Shallotfits better
  2. Asparagusfits better
  3. Chivefits better
  4. Jerusalem artichokethe original

Fit is the average pairing score against egg, butter, sauce. Candidates are from the same food group and used in at least 100 recipes.

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