Cauliflower in Cream
From Science of food & cookery, 1921
Presented as published in 1921. 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 Science of food & cookery (1921) by H. S. Anderson, page 100. The excerpt below is the record exactly as published.
CAULIFLOWER IN CREAM Remove all green leaves from cauliflower, and divide into bou- quets or pieces about the size of a large hen's egg. Wash, and soak in salted water for 20 minutes. (This will remove any insect that might be hid in the flower.) Drop into boiling salted water, and cook until tender; then set off the stove. Lift the pieces carefully out of the water, drain, and lay on a platter. Pour a spoonful of cream sauce over each piece
Cook this with the app: pantry check, scaling, and the assistant.