The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee
About ...



Artichoke Cream

Vegetables

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.





Sitemap - This page updated 07/05/2017 - Copyright © Glyn Hughes 2017


  BUILT WITH WHIMBERRY  

matrixstats