Cauliflower Pickle

Ingredients

• one or two Cauliflowers
• soak these in salted water for twelve hours
• boil them in salted water for about four minutes
• a small bunch of parsley
• a lump of salt
• mace
• white peppercorns
• boiling vinegar

Method

1. 1

   Divide Cauliflowers into sections, soak in salted water, then boil for four minutes.

2. 2

   Drain and cool.

3. 3

   Boil again in milk-and-water for four minutes, drain, and place in jars.

4. 4

   Pour over boiling vinegar seasoned with mace and white peppercorns, and cover securely.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 200. The excerpt below is the record exactly as published.

one or two Cauliflowers into sections, soak these in salted water for twelve hours, and afterwards boil them in salted water for about four minutes, then put them on a sieve and let them cool. Boil them again in milk-and-water for four minutes longer, and drain. Put them into bottles or jars, pour over boiling vinegar seasoned with mace and white peppercorns, and cover securely. In a few days the pickle will be ready for use. (3) Break two or three dry white Cauliflowers into natural branches, and plunge these into boiling salted water to scald, taking care that they do not colour ; then cover them over and let them cool. Put them on a sieve, dust over with salt and pepper, and let them drain for about twenty- four hours. Put them into jars, pour over boiling salted water, and let them stand for ten or twelve hours longer ; drain, and put back into the jars. Prepare a pickle by boiling vinegar with ginger, nutmeg, coriander-seeds, tur- meric, and mustard. When cold, pour this over the Cauliflowers, tie them up closely, and use as required. Puree of Cauliflowers. — (1) Boil two Cauliflowers, and cut the heads up into small branches. Put 1 teaspoonful of chopped onion into a saucepan with a little butter, and place the pan on a moderate fire for about five minutes ; then add the Cauli- flowers, and beat well with a wooden spoon; put in 10 table- spoonfuls of good white broth, and 1 table-spoonful of flour, and boil for a-quarter-of-an-hour, adding 1 teaspoonful of sugar, and teaspoonful of salt. Pass the mixture through a sieve into another stewpan, add 5 pint of cream or milk, and serve. If it is too thick, add more milk. (2) Select one or two white Cauliflowers, and wash them ; then separate the branches, put them into a saucepan of boiling water with a lump of salt, and boil for five minutes. Drain the Cauliflowers, return them to the saucepan with a small bunch of parsley

Cook this with the app: pantry check, scaling, and the assistant.