Boiled Cauliflower
From The Blue grass cook book, 1904
Serves 4
Presented as published in 1904. 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 The Blue grass cook book (1904) by Minnie C. Fox, page 39. The excerpt below is the record exactly as published.
BOILED CAULIFLOWER Cut off the stems, pick off the outer leaves, and wash 'Well in cold water and soak for an hour. Then tie the cauliflower in a thin bag and boil for half an hour. When tender lift from the water, remove the cloth and serve with a sauce made of cream, a little flour, butter, salt, and pepper
Cook this with the app: pantry check, scaling, and the assistant.