Cauliflower in Cream
From Cooking for profit, 1886
Serves 4
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 57. The excerpt below is the record exactly as published.
Cauliflower in Cream. Cauliflower takes from half to three- quarters ot an hour to cook done. It ehould not boil rapidly enough to de- stroy the small flowerets. Try the stems with a fork and take off when tender. A lump of baking soda the size of a bean in the water will hasten the cook- ing without injuring the vegetable. Divide the cauliflower into portions of convenient size before cooking, and when drained and dished up pour a spoonful or two of good strained cream sauce
Cook this with the app: pantry check, scaling, and the assistant.