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Souffles d’Artichauts

Artichoke souffles are fried or baked pastries made from Jerusalem artichoke puree, breadcrumbs, eggs, nutmeg, 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 nutmeg share more aroma than cooks usually use. They rank in the top 4% of all ingredient pairs, and cooks put them together in 48 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Souffles d’Artichauts

Oven, in the book's wordsA hot oven

Ingredients

Directions

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

Prepare the base

  1. Mix the Jerusalem artichoke puree with bread crumbs, egg yolks, nutmeg, salt, and pepper.

  2. Stir in the stiffly beaten egg whites.

Fry and bake

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

  2. Fill small souffle cases and bake at 400°F (200°C) for 10 to 15 minutes.

  3. Dish up and serve hot.

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 + nutmegtop 4% of all pairs
    Smell alikestrong
    Cooked together48 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: ethyl decanoate (grape, waxy).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

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

What each ingredient does

Jerusalem artichoke puree
Provides the main bulk and earthy flavor of the souffle.
Egg yolks
Add richness and help bind the mixture together.
Egg whites
Whipped to stiff peaks, they lighten the mixture and give it lift.
Bread crumbs
Absorb moisture and give the mixture body so it holds its shape.

The step that matters

Stir in the stiffly beaten egg whites. Fold gently so the air whipped into the egg whites is kept; overmixing deflates the foam and leaves the souffles dense instead of light.

Swap the jerusalem artichoke

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

  1. Capsicumfits better
  2. Spinachfits better
  3. Shallotfits about as well
  4. Jerusalem artichokethe original

Fit is the average pairing score against bread, egg, nutmeg, 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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