Name: Jerusalem Artichokes
Ingredients: Jerusalem artichokes; boiling lard; strong cullis; vinegar; mustard; fried bread

Why it works: Jerusalem artichoke and mustard share more aroma than cooks usually use. They rank in the top 5% of all ingredient pairs, and cooks put them together in 12 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Jerusalem Artichokes

Ingredients

Directions

Pare and cut the Jerusalem artichokes into shapes like haricot beans.
Fry them in boiling lard until they are light brown.
Drain them well and place in a stewpan.
Add a little strong cullis mixed with a small quantity of vinegar and mustard.
Serve with fried bread around the dish.

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.

Jerusalem artichoke + mustardtop 5% of all pairs

Smell alikestrong

Cooked together12 recipes

Shared aroma: coumarin (sweet, hay).
Vinegar + mustardtop 7% of all pairs

Smell alikemoderate

Cooked together14,067 recipes

Shared aroma: isobutyraldehyde (malty, green).
Jerusalem artichoke + breadtop 13% of all pairs

Smell alikemoderate

Cooked together51 recipes

Shared aroma: ethyl decanoate (grape, waxy).
Mustard + breadtop 16% of all pairs

Smell alikemoderate

Cooked together1,484 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
Jerusalem artichoke + vinegartop 23% of all pairs

Smell alikemoderate

Cooked together40 recipes

Shared aroma: isobutyraldehyde (malty, green).