Cauliflower

Ingredients

• head of cauliflower
• cream or Hollandaise sauce
• grated cheese
• cracker crumbs
• melted butter

Method

1. 1

   Soak the cauliflower in cold salted water for one hour.

2. 2

   Cook in boiling salted water for fifteen to twenty minutes, or until tender.

3. 3

   Serve in a shallow dish, and cover with cream or Hollandaise sauce.

4. 4

   Alternatively, add grated cheese and cover with cracker crumbs moistened in melted butter, and bake until the crumbs are brown.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 179. The excerpt below is the record exactly as published.

Cauliflower. The leaves should be green and fresh, and the heads creamy white. When there are dark spots, the cauliflower is wilted. Pick oflT the outside leaves, soak in cold salted water, top downwards, for one hour, to cleanse it thor- oughly. Tie it in a twine bag, to prevent breaking. Cook in boiUug salted water fifteen or twentj^ minutes, or until tender. If not boiled in a bag, remove the scum before it settles on the cauliflower. Serve in a shallow dish, and cover with a cream or Hollandaise sauce. Or add a little grated cheese, and cover with cracker crumbs moistened in melted butter

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