Cauliflower Soup

Ingredients

• 1 medium-sized cauliflower
• 2 cups scalded milk
• 4 cups cold water
• 2 teaspoons salt
• 4 tablespoons butter
• 2 slices onion
• 4 tablespoons flour
• 1 egg yolk
• 2 tablespoons grated cheese
• few grains cayenne

Method

1. 1

   Cook cauliflower in cold water until tender; drain, press through a sieve, add scalded milk.

2. 2

   Cook onion in butter, add flour; when well blended, add cauliflower mixture, seasonings; cook five minutes, strain, add yolk of egg slightly beaten, and cheese.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 17. The excerpt below is the record exactly as published.

Cauliflower Soup 1 medium-sized cauliflower 2 cups scalded milk 4 cups cold water 2 teaspoons salt 4 tablespoons butter 2 slices onion 4 tablespoons flour 1 egg yolk 2 tablespoons grated cheese few grains cayenne

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