Cauliflower

Ingredients

• 1 head cauliflower
• a teaspoon of salt
• a teaspoon of vinegar
• a tablespoon of salt

Method

1. 1

   Soak cauliflower in cold water with salt and vinegar.

2. 2

   Boil in salted water for 20 to 30 minutes.

3. 3

   Remove as soon as done to avoid darkening.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 58. The excerpt below is the record exactly as published.

cauliflower and Brussels sprouts, should be soaked, heads down, in salted cold water to which a few teaspoons of .vinegar may be added. If there are any worms in the vegetables they will crawl out. To secure the best results all vegetables except the dried legumes must be put in boiling water and the water must be brought to a boil again as soon as possible after the vegetables have been added. Herbaceous vegetables should boil rapidly all the time; but with tubers, roots, cauliflower, etc., the ebullition should not be so violent as to break the vegetables. Green lima beans and peas when removed from the pods must be cooked gently. If 159 ^TTyr'TTT ATIT TTC Planneo for a V JiLrJl, i AiiL,ti,0 Family of Four beans or peas are a little old, a pinch of baking soda added to the water in which they are boiled will make them more tender. The best seasoning for most vegetables is salt and butter. Vegetables that are drained when partly done and then cooked with butter and seasoning for a few minutes are usually more palatable than those which are cooked the entire time in a large amount of clear water and seasoned afterward. CABBAGE Divide a small head of cabbage into four parts, cutting down through the stock; soak for one half hour in a pan of cold water to which has been added a tablespoon of salt; then remove from the water and cut in slices. Have a large saucepan full of boiling water; put in the cabbage, pushing the slices under the water with a spoon; add a tablespoon of salt and cook from twenty-five to sixty minutes, according to the age of the cabbage. Drain through a colander; then put in a chopping bowl and mince. Season with butter, pepper and more salt if needed, and stand over the fire for a few minutes to reheat. Allow a tablespoon of butter to a pint of cooked cabbage. Keep the kitchen windows open while cooking and the door closed so that no unpleasant odor may rise through the house. CABBAGE WITH PORK For a small head of cabbage use half a pound of minced salt pork. Boil the pork gently for three or four hours. Prepare the cabbage as for plain boiled cabbage; drain well and put on to boil with the pork. Boil and serve the pork with the cabbage. A little additional salt may be needed. Smoked bacon or ham or corned beef may be substituted for the pork; but these are usually better if cooked separately from the cabbage. LADY CABBAGE Prepare and cook the cabbage in the usual way. Chop very fine; return to the fire; cover with milk; season; bring to a boil and serve. 160 Pianixed ioi H - Xn?r^Ti"T ATJT TTC Family o( Four V iliKjH, 1 AOLiliiO CREAMED CABBAGE Make a cream sauce; add the boiled cabbage, chopped; bring to a boil and serve, sprinkling a little chopped parsley over the top of the dish. CAULIFLOWER Remov(i all the large green leaves and the greater part of the stalk, and soak, head down, in a pan of cold water which contains to each quart of water a teaspoon of salt and a teaspoon of vinegar. Put in a large saucepan, stem end down; cover with boiling water; add a tablespoon of salt and cook from twenty to thirty minutes, according to the size of the head and its compactness. Remove as soon as done, for overcooking darkens it. CREAMED CAULIFLOWER Make a cream sauce; add the boiled cauliflower, broken into pieces, and serve. CAULIFLOWER AU GRATIN Break boiled cauliflower into small flowerets; place in layers in a buttered pudding dish, covering each with cream sauce and grated cheese. Spread buttered bread crumbs over the top of the dish and bake until brown. CAULIFLOWER POLONAISE 1 head cauliflower

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