Cauliflower Relish
From The national course in home economics, 1917
Serves 4
This is a nice luncheon or supper dish.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 318. The excerpt below is the record exactly as published.
CAULIFLOWER RELISH. Take a fine white head of cauliflower and chop it fine. Put a piece of butter as large as a butternut into a shallow pan; add three or four table- spoonfuls of strong vineg
Cook this with the app: pantry check, scaling, and the assistant.