Cauliflower
From The book of plain cooking, 1904
In cooking cauliflower, it is advisable to cook more than required, it comes in so nicely for cauliflower and cheese.
Presented as published in 1904. 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 The book of plain cooking (1904) by Ethel Archer, page 38. The excerpt below is the record exactly as published.
Cauliflower Cut some of the green away, and trim the remainder level round the flower. Cut the stalk across lightly in four, and well soak in salt and water. Have the water quite boiling, with salt and a very small piece of washing soda
Cook this with the app: pantry check, scaling, and the assistant.