Cauliflower Soup

Ingredients

• A good sized cauliflower
• i quart white stock
• i oz. butter
• A grate of nutmeg
• i oz. flour
• Yolks of two eggs
• Seasoning
• A small piece of sugar

Method

1. 1

   Break the flower into small branches and soak it in salt and water.

2. 2

   Heat the stock; mix the flour and butter in a saucepan; add the stock, stir until it boils.

3. 3

   Throw in the cauliflower, and boil with the lid off till quite tender.

4. 4

   Press all through a hair sieve and warm it again.

5. 5

   Just before serving add the beaten yolks mixed with a little milk; add seasoning, and serve with fried crofitons of bread.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 3. The excerpt below is the record exactly as published.

CAULIFLOWER SOUP. A good sized cauliflower, i quart white stock, i oz. butter. A grate of nutmeg. i oz. flour. Yolks of two eggs. Seasoning. A small piece of sugar

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