vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cauliflower Soup
From The encyclopædia of practical cookery, 1890
Serves 6
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 198. The excerpt below is the record exactly as published.
Cauliflower Soup. — (1) Trim off the outside leaves of two large or three small Cauliflowers, wash them, and cut into small twigs. Put about 2oz. of butter into a stewpan, melt it, then put in the Cauliflowers and toss them about over a brisk fire until they are somewhat browned. Pour a suf- ficient quantity of clear broth over the Cauliflowers, put in a bay-leaf, an onion that has been stuck with two cloves, and a small bunch of thyme and parsley ; season to taste with salt
Cook this with the app: pantry check, scaling, and the assistant.