Boiled Cauliflower

Ingredients

• a nice head of cauliflower
• equal quantities of milk and water

Method

1. 1

   Prepare, divide into neat branches, and tie securely in a net.

2. 2

   Put into boiling milk and water and cook until the main stalks are tender.

3. 3

   Serve on a hot dish with cream sauce or diluted lemon juice.

Nutrition per serving

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 51. The excerpt below is the record exactly as published.

Boiled Cauliflower. — Prepare, divide into neat branches, and tie securely in a net. Put into boiling milk and water, equal quantities, and cook until the main stalks are tender. Boil rapidly the first five minutes, afterwards more moderately, to prevent the flower from becoming done before the stalks. Serve on a hot dish with cream sauce or diluted lemon juice. 86 EVERY-DAY DISHES. Cauliflower with Egg Sauce. — Steam the cauliflower until tender, separate into small portions, dish, and serve with an egg sauce prepared as directed for parsnips on page 84. Cauliflower witli Tomato Sauce. — Boil or steam the cauliflower until tender. In another dish prepare a sauce with a pint of strained stewed tomatoes heated to boiling, thickened with a tablespoonful of flour rubbed smooth in a little water, and salted to taste. When the cauliflower is tender, dish, and pour over it the hot tomato sauce. If preferred, a tablespoonful of thick sweet cream may be added to the sauce before using. Stewed Cauliflower. — Boil in as little water as possible, or steam until tender ; separate into small portions, add milk, cream, and salt to taste ; stew together for a few minutes, and serve. Scalloped Cauliflower. — Prepare the cauliflower, and steam or boil until tender. If boiled, use equal quantities of milk and water

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