Artichoke Cream
From Cox's manual of gelatine cookery (copyright), 1938
Cucumber, celery, mushroom, parsnips, and salsify can be prepared similarly.
Presented as published in 1938. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 18. The excerpt below is the record exactly as published.
ARTICHOKE CREAM. Six to eight persons 3; 0z. COX’S INSTANT POWDERED GELATINE 4 gill artichoke boilings 4 pint cream I gill artichoke purée (Jerusalem) Aspic Jelly (Recipe No. 10)
Cook this with the app: pantry check, scaling, and the assistant.