Cauliflower Fritters
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 86. The excerpt below is the record exactly as published.
Cauliflower Fritters. Use cold boiled cauliflower, seasoned with salt and pepper and paprika, broken in nice-sized pieces to serve, and dipped in batter II
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