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Artichoke Cream


Boiled artichokes pounded with cream and spices (Wooley 1672)

Original Receipt in 'The Queene-Like Closet' (1672) by Hannah Woolley (Wooley 1672)

48. Artichoke Cream. Take the tender bottoms of Artichokes, and beat them in a Mortar, and pick out all the strings, then boil a quart of Cream with large Mace and Nutmeg, then put in your bottoms, and when they have boiled a while, put in the yolks of six Eggs well beaten, and so much Sugar as you think fit, and heat them together over the fire, then pour it into a Dish, and when it is cold serve it in with Sugar strewed over it.

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