Cauliflower
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 190. The excerpt below is the record exactly as published.
CAULIFLOWER Choose white head with fresh green leaves. A medium-sized head serves 6. Remove leaves, cut off stalk, and soak 30 minutes (head down) in cold water. Steam or cook (head up) in boiling salted water until soft (about 20 minutes). Drain, serve whole, or separate into flowerets. Pour over melted butter, seasoned with lemon juice and finely chopped parsley, Hollandaise (p. 201), or Thin Cream Sauce (p. 191)
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