Cauliflower Soup

Ingredients

• the cauliflowers, picked in small pieces
• three pints White Stock
• a tablespoon of minced onion
• pint of boiled rich milk
• a tablespoon butter
• a tablespoon minced parsley
• a blade of mace
• season with white pepper

Method

1. 1

   Boil cauliflower in salted water for half an hour.

2. 2

   Wash half and add to White Stock with cooked onion.

3. 3

   Add milk, season, thicken if necessary, then add butter and whole cauliflower pieces.

4. 4

   Boil once and serve.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 515. The excerpt below is the record exactly as published.

b tablespoon butter with two (heaping) of flour, smoothly in saucepan over the fire, add pinch salL pint cream, or pint cream and milk, and stir till thick as mush, add two teaspoons sugar, and tablespoon grated almonds or cocoa-nut ; remove from stove and add beaten yolks of two eggs. Aft^r dishing bouillon Elace a spoonful or two in each cup ; or a slice of lemon or yolk of a ard-boiled egg and serve. Or sago, tapioca, macaroni, or vermi- celli may be added, cooking them first, or a poached egg to each cup. Some like the addition of a few cooked tomatoes, which give a delicious flavor. Bouillon will keep for several days in cool weather, so one can vary the soup each day. / SODP8. 696 . CauUAower Soup. — Boil the cauliflowers, picked in small pieces, in salted water about half an honr ; wash half of it, and put that in three pints White Stock or the clear broth from cooking an old chicken, in either of which a tablespoon of minced onion has been cooked fifteen minutes ; add pint of boiled rich milk, season with white pepper, and a blade of mace, add a little thickening if neces- sary ; then add tablespoon butter and the whole pieces of cauli- flower with a tablespoon minced parsley

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