Scalloped Cauliflower

Ingredients

• cauliflower
• a cup of drawn butter
• season with pepper and salt
• sprinkle with fine bread or cracker crumbs

Method

1. 1

   Boil the cauliflower until tender, tie in net, cut clusters apart, and arrange in a pudding dish.

2. 2

   Pour drawn butter over, season, and bake until browned.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 61. The excerpt below is the record exactly as published.

Scalloped Cauliflower. Coffee Jelly. Black Bean Soup. — Two cups black beans, six cups cold water, one onion, two sprays parsley, four or five cloves, one teaspoonful mixed thyme and sweet-marjoram, one quart corned-beef liquor. Pick the beans over care- fully, wash them, and put them in soak in the cold water ; let them stand all night, and in the morning transfer them to the soup kettle. Put with them the onion, herbs, and cloves, and simmer all together gently until the beans are soft ; rub them through a colander, return to the fire, add the corned- beef liquor, and boil for an hour ; pour the soup on two hard-boiled eggs, quartered, and a few thin slices of lemon, laid in the tureen. Scalloped Cauliflower. — Boil the cauli- 237 WHAT TO EAT — HOW TO SERVE IT flower tender ; tie it in a piece of net before putting it in the boiling water ; cut the clus- ters apart, and arrange them, stems down- ward, in a pudding dish ; pour a cup of drawn butter over them, season with pepper and salt, sprinkle with fine bread or cracker crumbs

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