Puree of Cauliflower

Ingredients

• a head of cauliflower weighing about two pounds and a half
• a cupful of milk or cream
• three tablespoonfuls of butter
• one tablespoonful of flour
• half a teaspoonful of chopped onion
• one teaspoonful of sugar
• twosof salt
• one-third of a teaspoonful of white pepper

Method

1. 1

   Remove and discard the green leaves of the cauliflower, wash it in cold water, and soak it in salted water for two hours.

2. 2

   Boil in three quarts of water for thirty minutes, then drain and pound to a pulp.

3. 3

   Cook butter and onion in a frying pan for five minutes, add cauliflower, salt, pepper, sugar, and flour, and cook for five minutes.

4. 4

   Add stock or cream and cook for three minutes.

5. 5

   Spread puree on a dish, add the entree, and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 233. The excerpt below is the record exactly as published.

ure"e of Cauliflower. Use a head of cauliflower weighing about two pounds and a half, a cupful of milk or cream, three table-spoon- fuls of butter, one table-spoonful of flour, half a tea- spoonful of chopped onion, one teaspoonful of sugar, 448 MISS PARLOA'S KITCHEN COMPANION. twosof salt, and one-third of a teaspoonful of white pepper

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