Cauliflower, to Fry
From Consult me, 1902
Serves 4
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 138. The excerpt below is the record exactly as published.
CAULIFLOWER, to Fry.— Wash as before. Boil twenty or thirty minutes ; cut it into small portions, and cool. Dip the portions twice into a batter made of flour, milk, and egg, and fry them in butter. Serve with gravy. CAULIFLOWERS, to Pickle. — Take the best and firmest cauli- flowers. Separate the flowers into small parts, spread them on a dish, sprinkle salt over them for a few days. Then put them into jars, and pour boil- ing salt and water upon them, and let stand all night ; then drain them on a hair sieve, and jar them again, and fill up with the best vinegar, in which you have simmered mace, long pepper, white pepper-corns. &c. CAULIFLOWER, with Par- mesan.— Prepare the cauliflower
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