Skip to main content

Stewed Cardoons

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Cardoon and watercress share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Stewed Cardoons

Ingredients

Directions

  1. Cut the cardoon heads into pieces and remove the outer skin.

  2. Wash and scald the pieces.

  3. Place them in a saucepan and add enough broth to cover.

  4. Boil until three-quarters cooked and the liquid is almost reduced.

  5. Add a small amount of bechamel or cullis and stew gently until fully cooked.

  6. Serve with fried bread and stewed watercresses arranged around the dish, with the cardoons in the center.

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. Cardoon + watercresstop 1% of all pairs
    Smell alikestrong
    Cooked together2 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Cardoon + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together19 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Bread + watercresstop 15% of all pairs
    Smell alikemoderate
    Cooked together307 recipes

    Shared aroma: coumarin (sweet, hay).

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

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes