Puree of Cauliflower
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
Presented as published in 1887. 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 A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 9. The excerpt below is the record exactly as published.
PUEEE OF CAULIFLOWER. Cut up a cauliflower in small pieces and cook in salt water until tender, lay aside half of it, the other pass through a strainer, make a white sauce out of one spoon- ful of butter, two of flour, salt, pepper and enough stock to make it smooth, add the pulp, then the pieces and serve with toast. CELERY PUREE, with Toast. Six stalks of celery, one small onion, salt, pepper, mace, put on the fire with one quart of soup stock ; when soft, pass through strainer, add another quart of stock and keep hot. Boil one quart of cream, add to it one spoonful of butter
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