Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Cauliflower Soup
From The King's College Hospital book of cooking recipes, 1907
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- Cut up a cauliflower
- in salt and water till nearly done
- mix a spoonful of butter
- and flour together
- add some nutmeg
- Beat up the yolk of an egg
Method
Boil cauliflower in salt water till nearly done.
Mix butter and flour, add the water from boiling, then add nutmeg and boil till tender.
Beat in the yolk of an egg.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 3. The excerpt below is the record exactly as published.
Cauliflower Soup. Cut up a cauliflower, and boil in salt and water till nearly done. Then mix a spoonful of butter and flour together, and add to it the water the cauliflower has been boiled in; add some nutmeg, and let the cauli- flower now boil till quite tender. Beat up the yolk of an egg
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