Cauliflower Cake

Ingredients

• 2 cupfuls cooked cauli-flower
• 1 cupful bread-crumbs
• 1 cupful milk or white stock
• 1 oz. butter
• 2 eggs
• Seasoning
• 2 table-sp. browned bread-crumbs

Method

1. 1

   Put the bread-crumbs and stock or milk into a saucepan, and stir them over the fire until they boil and thicken.

2. 2

   Add the butter and cauliflower broken in small pieces and mix well.

3. 3

   Then remove the saucepan from the fire, and stir in the yolks of eggs and seasoning to taste.

4. 4

   Whip up the whites of eggs to a stiff froth and mix them in lightly at the last.

5. 5

   Pour the mixture into a plain mould or cake tin that has been greased and coated with browned bread-crumbs.

6. 6

   Stand the mould on a baking tin with a little hot water round it, and bake in a moderate oven until well risen and firm to the touch.

7. 7

   Turn out on a hot dish, and serve garnished with parsley or with tomato or hollandaise sauce poured round.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 221. The excerpt below is the record exactly as published.

Cauliflower Cake (Pain de Choufleur) 2 cupfuls cooked cauli- flower. 1 cupful bread-crumbs. 1 cupful milk or white stock. 1 oz. butter. 2 eggs. Seasoning. 2 table-sp. browned bread-crumbs

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