vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cauliflower Huntington
From The Henderson cook book, 1914
Serves 1
Recipe by Mrs. Jacques Phelps, Dallas, Texas.
Presented as published in 1914. 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 Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 18. The excerpt below is the record exactly as published.
CAULIFLOWER HUNTINGTON. Drain a cooked cauliflower, separate into flowerets and pour over the following sauce: Mix the yolks of two eggs, !/4 cup cream, i/> teaspoon salt, i/s teaspoon nutmeg and the juice of !/2 lemon. Cook in double boiler, stirring con- VEGETABLES 43 stantly until mixture thickens. Add 2 tablespoons butter
Cook this with the app: pantry check, scaling, and the assistant.