Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

Home › The Principles of Cookery › Artichokes, Jerusalem, Mashed

Artichokes, Jerusalem, Mashed

Wash and pare some artichokes; boil them in salt and water until quite tender, then drain and press the water thoroughly from them. Put them into a saucepan, and beat to a pulp; adding salt, pepper, and a little cream. Serve quite hot. Time to boil, twenty minutes; to mash, five minutes. Probable cost, 2d. or 3d. per pound. Allow two pounds for four or five persons.

Read next

← Artichokes, Jerusalem, in White SauceArtichokes, Jerusalem, Soup, or Puree Of →