Cauliflower Fritters
From The encyclopædia of practical cookery, 1890
Serves 4
Alternatively, dip pieces into a mixture of vinegar, oil, salt, and pepper instead of batter.
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 194. The excerpt below is the record exactly as published.
Cauliflower Fritters. — Cut into equal-sized pieces two well- boiled Cauliflowers, dip each piece into thick yellow or white sauce, and set them aside to cool. Take them up with a spoon, put them into a basin of frying batter, plunge them into a frying-pan of boiling fat
Cook this with the app: pantry check, scaling, and the assistant.