Boiled Cauliflower

Ingredients

• half gallon water
• heaped table-spoon salt
• close and white cauliflower
• butter size of an egg
• scant half tea-cup of flour
• two tea-cups of thin cream
• pepper
• salt

Method

1. 1

   Prepare cauliflower by soaking in salt water.

2. 2

   Boil in salted water for 15-20 minutes.

3. 3

   Serve with melted butter or a white sauce made from butter, flour, cream, pepper, and salt.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 187. The excerpt below is the record exactly as published.

BOILED CAULIFLOWER. g To each half gallon water allow heaped table-spoon salt ; choose. close and white cauliflower, trim off decayed outside leaves, and cut stock off flat at bottom; open flower a little in places to remove insects which generally are found about the. stalk, and let cauli- flowers lie with heads downward in salt and water for two hours previous to dressing them, which will effectually draw out all ver- min. Then put into boiling water, adding salt in above propor- tion, and boil briskly for fifteen or twenty minutes over a good fire, keeping the sauce-pan uncovered. The water should be well Butt Bais ave oe me AS ihaeroun tes ey pas Reo of pei Dt. tos ve spat hy rs ¢ Le Wah Se Deir re: i ABOU OMe iy VEGETABLES. os | gkimmed. When cauliflowers are tender, take up, ‘drain, and if large enough, place upright in dish; serve with plain melted butter, a little of which may be poured over the flowers, or a white sauce may be used made as follows: Put butter size of an egg into the sauce-pan, and when it bubbles stir in a scant half tea-cup of flour; stir well with an egg-whisk until cooked; then add two tea-cups of thin cream, some pepper

Cook this with the app: pantry check, scaling, and the assistant.