Cream of Cauliflower

Ingredients

• a small cauliflower
• one quart of milk
• one ounce of butter
• one ounce of flour
• a teaspoonful of salt
• a quarter one of white pepper

Method

1. 1

   Boil the cauliflower in salted water for twenty minutes.

2. 2

   Boil milk, melt butter and flour in a saucepan, then add half the milk while stirring until smooth.

3. 3

   Add the rest of the milk and boil for a minute.

4. 4

   Rub the cauliflower through a colander, stir into the soup, season, and serve.

Nutrition per serving

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 77. The excerpt below is the record exactly as published.

wo ounces of flour into a saucepan on the fire ; stir till they bubble ; pour a quart of hot milk to this, a pint at a time, stirring all the time ; then add the soup to it, the salt, and lastly one gill of cream. Serve. Cream Soups. — Under this name inexpensive easy soups are made without stock ; they are very good, but of course lack the flavor of soups made with stock. Cream oe Cauliflower. — Boil the white part of a small cauliflower twenty minutes in salted water. Put one quart of milk to boil ; melt in a saucepan one ounce of butter and one ounce flour till they bubble, stirring thoroughly ; pour in half the milk quickly, stirring till smooth ; add the other half and boil a minute ; then rub the cauliflower through a colander, stir it into the soup ; season with a teaspoonful of salt and a quarter one of white pepper

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