Cauliflower in Aspic a la Dusilina
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Garnish with lettuce and serve with French dressing or mayonnaise.
Presented as published in 1924. 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 Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 61. The excerpt below is the record exactly as published.
Cauliflower in Aspic a la Dusilina Choufleur en Aspic a la Dusilina Four cups of uncolored tomato aspic, one bunch of asparagus
Cook this with the app: pantry check, scaling, and the assistant.