Cauliflower Fritters
From Wholesome cookery, 1887
The cauliflower can, for a change, be dipped in a little oil and vinegar, pepper and salt, instead of the sauce.
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 22. The excerpt below is the record exactly as published.
Cauliflower Fritters. Boil some cauliflowers about two-thirds; divide them into pieces of equal size ; dip each piece in a thick yellow or white sauce; put them on one side to get cold. Then take each piece with a spoon, dip carefully into frying batter, so that it is entirely covered. Fry in boiling fat, and serve with fried parsley
Cook this with the app: pantry check, scaling, and the assistant.