Cauliflower Soup

Ingredients

• Cut a medium-sized cauliflower
• four cups of boiling water
• a minced onion
• a couple of sprigs of parsley
• a pint of scalding milk
• a tablespoonful of butter
• an equal quantity of flour

Method

1. 1

   Chop cauliflower, cook in boiling water with onion and parsley until tender.

2. 2

   Rub through a colander, return to stove.

3. 3

   Thicken scalding milk with butter and flour, mix with cauliflower, season, and add reserved cauliflower clusters.

4. 4

   Serve immediately.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 57. The excerpt below is the record exactly as published.

Cauliflower Soup. Roast Beef. Baked Tomatoes and Corn. Boiled Sweet Potatoes. Fried Egg-Plant. Cocoanut Custards. Cauliflower' Soup. — Cut a medium-sized cauliflower into small clusters, chop all ex- cept two bunches, and put all on the fire in four cups of boiling water witli a minced onion and a couple of sprigs of parsley ; cook until tender. Remove the unchopped bunch- es, and lay them aside, while you rub the chopped and boiled portion through a col- ander ; return what comes through the sieve to the stove. Have ready in a double boiler a pint of scalding milk ; thicken this with a tablespoonful of butter rubbed smooth with an equal quantity of flour

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