Cauliflower with Melted Butter
From The Common sense recipe book, 1898
Presented as published in 1898. 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 The Common sense recipe book (1898) by Sarah Allen, page 45. The excerpt below is the record exactly as published.
Put a large tablespoonful of salt into boiling water, and skim till the water be quite clear, or the color and appearance of the vegetable will be injured; then put the cauliflowers in, boil slowly till they are tender—that is, from fifteen to twenty-five minutes, ac- cording to size; but not one minute longer than necessary, or they will be spoiled. Drain, and serve them immediately with melted butter
Cook this with the app: pantry check, scaling, and the assistant.